This Greek salad is a variation or twist of traditional Greek salad. The original salad does not contain romaine lettuce, and it has green and red bell peppers. This version of the salad is commonly served in areas outside of the Mediterranean such as North America, Australia, and Great Britain. It is, nevertheless, delicious and closely resembles the taste of traditional Greek salad.
In terms of the dressing, many other recipes use wine vinegar. If you prefer the taste of this over balsamic vinegar, by all means use it. The use of garlic is totally optional. If you don’t like garlic, leave it out. If you are a garlic lover, use a little more. This recipe use whole tomatoes cut into small wedges. You can also use grape or cherry tomatoes if you wish.
- 1 head romaine lettuce, cut or torn into bite size pieces
- 1 small onion, cut into strips
- 1 cucumber, cut into bite size pieces
- 3 tomatoes, cut into small wedges
- 2 tbsp balsamic vinegar
- 1 tbsp sweet red wine
- 3 tbsp olive oil
- 1/2 cup black olives cut into rings
- 2 cloves garlic, crushed
- 1/2 tsp oregano
- 1 -cup (300 grams) salt and pepper
- feta cheese
- In a small bowl or measuring cup, combine the sweet red wine, balsamic vinegar, olive oil, oregano, salt, pepper, and garlic.
- In a large mixing bowl, combine the romaine lettuce, tomatoes, onions, cucumbers, black olives, and feta cheese. Using your hands or salad forks, toss until everything is well combined. Set the salad aside in the fridge or a cool place until you are ready to serve.
- Place each serving of salad into a salad bowl, spoon the dressing over it, and serve.