Would You Like Some ... Greek(ish) Salad?

I make pretty much the same salad every week.  At least once a week, or 2 or 3 times, however often I manage to throw one together before dinner.  It has it’s variations, but the basics are the same.  I have no handy pics, sadly, but here goes …

Sanemom’s Greek(ish) Salad

  • Start with 1 T or more of good Olive Oil, dumped right in the bottom of your salad bowl.
    Then add …
  • Chopped lettuce, nothing bitter and skip the iceberg, so green or red leaf, romaine, whatever’s handy
  • A couple chopped green onions
  • A handful of black olives, we love kalamata but any black olive goes well
  • A handful of cherry tomatoes, halved or whole (they’re inevitably sweeter than romas, and keep much better if you end up with leftovers)
  • Some diced cucumber, seeds removed if it’s a soggy one.
  • As much crumbled feta as you like (I go heavy on it and then eat the bits that Douglas pushes to the side of his bowl too)
  • A totally optional but very yummy handful of roasted almond sliversToaster ovens rock for this, and fresh-toasted = da bomb.  Half the time I burn them, and throw them in anyway because my crazy husband likes them burnt.  Any kind of crunchy toasty nut would be good though!  
  • Another totally optional but very worth-it addition is a handful of fresh chopped mint.* 
  • A sprinkle of dried oregano, the mediterranean kind if you have it
  • A couple grinds of black pepper
  • A dash of salt
  • Toss it all together, making sure to get up the oil on the bottom
  • Squeeze half a lemon over it and toss again.
  • Taste for the salt/oil/lemon balance, adjust as needed, and devour!

The other common variation is to ditch the olives and add dried cranberries instead.  Mmmmmm :).  What’s your favorite salad? 

*Hint: Mint takes over any pot you grow it in, is hard to kill, and worthy of a corner of your patio or garden.  I haven’t had to plant or pay attention to it in years, and it comes back every summer on my shady patio.  Just sayin …