Lunch: Charred Romaine Greek Salad With Quinoa-Crusted Feta
Recipe by Maria del Mar Sacasa I live in New York, where Greek salads are a reliable diner staple. I love the combination of briny Kalamata olives and salty feta cheese mixed with crisp romaine lettuce and refreshing cucumbers. This somewhat deconstructe
Ingredients
1/2 cup (2 ounces /60 grams) Kalamata olives, finely chopped
1/2 cup parsley, dill, and mint, chopped
1/4 cup red onion, finely chopped
1/4 cup (2 ounces/60 milliliters) red wine vinegar
6 tablespoons (3 ounces/90 milliliters) extra-virgin olive oil
Instructions
In a medium bowl, stir together the olives, herbs, onion, vinegar, and oil. Set aside.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
