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Greek Wedge Salad
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.
4 servings
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
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.
Dressing
248 calories
27g fat
1g carbs
0g protein
0g sugars
Salad
153 calories
8g fat
18g carbs
6g protein
10g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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