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Greek Wedge Salad
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Description
This is the most delicious salad—it’s totally fresh and wonderful tasting.
Ingredients
- FOR THE DRESSING:
- ¼ cups Olive Oil
- ¾ teaspoons Garlic Powder
- ¾ teaspoons Dried Basil
- ¾ teaspoons Dried Oregano
- ½ teaspoons Black Pepper
- ½ teaspoons Salt
- ½ teaspoons Onion Powder
- ½ teaspoons Dijon Mustard
- ⅓ cups Red Wine Vinegar
- FOR THE SALADS:
- 1 head Large Head Iceberg Lettuce
- 2 Roma Tomatoes, Chopped
- 1 Large Cucumber, Seeded And Chopped
- 1 Small Red Onion, Sliced Paper Thin
- ½ cups Kalamata Olives
- 1 cup Crumbled Feta Cheese
Preparation
Mix all of the dressing ingredients in a mason jar. Cover with the lid, shake well and set aside at room temperature.
Trim 1/4-inch from the bottom stem of the iceberg lettuce and discard. Cut the head of lettuce in half, lengthwise (from top to stem). Cut each half in half lengthwise to create four wedges; set aside.
Place each iceberg wedge on a serving plate. Evenly add the tomatoes, cucumber, onion and olives. Add your desired amount of dressing and top each with 1/4 of the feta.
Serve chilled or at room temperature.
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