This is a particular favorite salad in our family. My oldest two kids have always been obsessed with kalamata olives and feta so it's always been a very natural fit in our dinner rotation. I love it with some amazing dolmas from Dean's Mediterranean Foods for a light lunch or with a nice piece of fish for a more substantial meal.

Greek Salad

Adapted from On Cooking: A Textbook of Culinary Fundamentals

Serves 2

1 ounce of extra virgin olive oil

½ ounce of lemon juice

½ ounce of red wine vinegar

¼ tsp of garlic, minced

1 tsp of Mediterranean seasoning (recipe below)

½ of a large cucumber, sliced

3 ounces of feta

2 ounces of Kalamata olives

parsley, finely chopped, to taste

green onions, finely chopped, to taste

tomato, wedged

salt and pepper

¼ head of Bibb lettuce

Radish sprouts (for garnish)

Ground sumac (for garnish)

First, make the vinaigrette by adding the lemon juice, red wine vinegar, garlic, Mediterranean seasoning, and green onions together in a bowl and whisking in the olive oil. Then, add the cucumber (here I made cucumber ribbons but slices will work fine) and olives and allow it to marinate for a few minutes. The cucumbers and olives will give off liquid and salt, so check your dressing for seasoning and adjust with the salt and pepper. Arrange the Bibb lettuce on a plate. Add your cucumbers and olives mixture on top, top with your feta (either crumbled or in a block for presentation) and garnish with parsley, sprouts, and tomato wedges. Add a little extra sumac, lemon juice, Mediterranean seasoning, or whatever you want to your liking. Enjoy.