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Prep 15 mins
Cook 10 hrs
Bright, sassy flavors make this salad a delight. Awesome with the Serbian Pumpernickle #142857! For the most authentic flavor, please don't shortcut the dressing; please make it the day before so the flavors meld properly. This carries my Serbian DIL's seal of approval!
- 2⁄3 cup olive oil
- 1⁄3 cup red wine vinegar
- 5 garlic cloves, quartered
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried marjoram
- fresh ground black pepper, to taste
- 6 tomatoes, diced
- 2 green peppers, seeds removed and diced
- 2 -3 green onions, trimmed and chopped, divided
- 1 cucumber, peeled, seeds removed and sliced thin
- 1 romaine lettuce, baby lettuce leaves, if you can find them
- 1 -2 ounce feta cheese, crumbled
- Combine first 8 ingredients for dressing. (I put them all in a canning jar and shake to combine.) Refrigerate overnight.
- At least an hour before serving, remove garlic from dressing and discard.
- Combine tomatoes, peppers, about 2/3s onion and cucumber with dressing. Let the flavors meld for about an hour, more if you like.
- Line platter with Romaine; top with veggies. Sprinkle feta and remaining onions on top.
What A DELICIOUSLY DIFFERENT SALAD for us to lunch on, & by us I mean the 2 of us & 3 guests! I even had several selections of bread to choose from ~ rye, winter wheat & pumpernickle ~ & the latter was by far the favorite! The only change I made was slight, using, as I did some lemon pepper instead of the listed fresh ground! Thanks for sharing! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
A wonderfully refreshing salad! I used a local Bulgarian cheese instead of the feta, which I think was a good move, because what this salad really needs is a kick of salt. The Bulgarian cheese is saltier than the feta, which made for a perfect lunch, with whole-grain bread and butter on the side. Thanks!