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Greek Wedge Salad
Healthier and tastier than the original
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
Let's talk about the wedge salad. The classic dish is wonderfully simple, but all that bacon and blue cheese...oof. We decided to lighten things up in this recipe for a Greek wedge salad. The tangy homemade vinaigrette dressing plus fresh toppings make for, in our humble opinion, a pretty darn satisfying alternative.
Makes 4 servings
Start to Finish: 20 minutes
Ingredients
Dressing
½ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon salt
¾ teaspoon freshly ground black pepper
⅓ cup red wine vinegar
Salad
1 head iceberg lettuce—washed, cored and quartered
1 pint cherry tomatoes, quartered
½ cucumber, thinly sliced
½ red onion, thinly sliced
½ cup crumbled feta cheese
1 cup kalamata olives
4 peperoncino peppers
Directions
1. Make the dressing: In a medium bowl, whisk the olive oil with the mustard, garlic, oregano, salt and pepper. Gradually whisk in the red wine vinegar and mix well to combine.
2. Make the salad: Place a quarter of iceberg lettuce on each plate and then sprinkle with an even amount of the tomatoes, cucumber and red onion. Drizzle each wedge with salad dressing to taste.
3. Garnish with 2 tablespoons feta, ¼ cup olives and a peperoncino pepper. Serve immediately.
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