BIG Greek Salad
Big flavors and crisp Romaine highlight this entrée salad. Greek olives, pepperoncini, feta and homemade dressing make this salad delicious. Add grilled chicken breast or perfectly seared salmon.https://theindulgentyogi.com/perfect-seared-salmon/ The homemade marinated artichokes are so tasty in it https://theindulgentyogi.com/marinated-artichoke-hearts/
Ingredients
Dressing
- 1 cup sour cream
- 1 5 oz plain Greek yogurt
- 2 tbsp finely chopped cucumber
- 1 tsp oregano or Italian seasoning
- ¼ tsp dill, dried or fresh
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tbsp milk
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp finely chopped onion, optional
Salad
- 2 small heads of fresh Romaine lettuce, rough chopped
- 1 cup marinated artichokes, see recipe link in text
- ¼ cup kalamata olives, pitted and sliced
- ¼ cup sliced pepperoncini
- ¼ cup sliced roasted red peppers
- ½ cup diced fresh tomatoes
- ½ cup diced cucumbers
- 2 oz feta cheese, crumbled from block I never use the crumbled because it is drier than the block.
Instructions
- Mix all dressing ingredients together at least a 2 hours ahead of time. Cover and let it marry in the fridge until time to serve.
- Place all ingredients except cheese in large salad bowls and put in the refrigerator for about 30 minutes. I do this so the salad is ice cold and lettuce crisp.
- When time to serve, add cheese and dressing. Optional perfectly seared salmon or grilled chicken breast on top. See recipe link in text for salmon.