David Venable's Greek Salad

By davidv

Traditionally, Greek salad is dressed with just lemon juice, olive oil, and oregano. I went for a creamy twist and used Greek yogurt as the base for this dressing.

Tip: To remove some of the harshness of the onion, soak the slices in a little lemon juice or vinegar before adding them to the salad.

Ingredients

• Dressing:
• 1 cup plain nonfat Greek yogurt
• 1-1/2 tsp garlic, minced
• 1 Tbsp lemon juice
• 2 Tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 Tbsp honey
• 1 anchovy filet, minced
• 1/2 cup feta cheese, crumbled
• Salad:
• 8 cups romaine lettuce, chopped
• 4 large tomatoes, diced
• 2 large English cucumbers, diced
• 1/2 medium red onion, thinly sliced
• 3/4 cup kalamata olives, halved
• 1/2 cup feta cheese, crumbled

Details

Adapted from qvc.co

Preparation

Step 1

Combine all the dressing ingredients (except the feta) in a large bowl. Stir well and then fold in the feta. Add the tomatoes, cucumbers, red onions, and olives to the dressing and toss to coat.

To assemble the salad, place the romaine on a large platter and top with the dressed veggies. Top with the remaining feta cheese and serve.