The bare minimum staples of a Greek salad look something like this: tomatoes, cucumbers, olives, and feta cheese. If you’re looking for a really good Greek salad, you’ll want a sprinkle of fresh herbs – like oregano and basil.
You’ll want perfectly ripe tomatoes. Tomato season tends to run sometime between early or late summer and through fall. Ripe tomatoes will have a fresh green smell whereas underripe tomatoes won’t smell like anything at all.
Olive oil also counts. Like wine – any old variety will do in a pinch. But you’ll find aromatic nuances in good quality olive oil that can lift your Greek salad to another level. Look for organic, cold pressed, and unfiltered.
Finally, protein. Lamb roast leftovers are perfect. Not sure how to roast a leg of lamb? Go here for the recipe .
Greek Salad with Roasted Lamb
- 1 head romaine lettuce
- 1 english cucumber
- 2 c grape tomatoes
- 1/4 red onion
- 3 oz feta cheese
- 2 c roasted lamb
- 1/2 c kalamata olives
For the dressing
- 1 clove garlic
- 2 tsp. fresh basil, or use 1 tsp dried
- 2 tsp. fresh oregano, or use 1 tsp dried
- 1/2 lemon
- 1/4 c extra virgin olive oil
- 2 tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. raw honey
- 1 tsp. coarse sea salt
- 1/4 tsp. ground black pepper
- Wash and tear romaine lettuce into bite-sized pieces. Quarter and slice the cucumber into chunks.
- Halve the tomatoes and finely chop the onion.
- Shred the roasted lamb, if not already done.
- Add all the ingredients into a serving bowl and mix well.
- For the dressing: Mince the garlic. Wash and chop the basil and oregano. Juice the lemon.
- Mix all the ingredients in a mason jar and shake.
- Serve salad with dressing.