Today’s recipe review comes from one of my favorite blogs, The Pioneer Woman. I’ve been wanting to try out this recipe for a while and finally got the chance to this week! And let me tell you, it was delicious. The recipe says it serves 8, but honestly we used it for a group of 12 and still had leftovers. For smaller groups, either cut the recipe in half or serve as the main entree. Everyone loved it, and said it was fresh and delicious. Here are the recipe details:
Ingredients
- 1 head Romaine Lettuce, Chopped
- 4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
- 1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
- 1/2 whole Red Onion, Sliced Very Thin
- 30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
- 6 ounces, weight Crumbled Feta Cheese
- Fresh Parsley, Roughly Chopped
- 1/4 cup Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1 teaspoon Sugar (more To Taste)
- 1 clove Garlic, Minced
- 6 whole Kalamata Olives (extra), Chopped Fine
- 1/4 teaspoon Salt
- Freshly Ground Black Pepper
- 1 whole Lemon, For Squeezing
Preparation Instructions
Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)
Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.
I would highly recommend you hopping on over to The Pioneer Woman’s site to see her lovely step by step instructions complete with pictures- it’s one of my favorite things about her site. You can also adjust the recipe for certain ingredients- for example, we used a lot less olives and red onion than it called for, but added extra lettuce. Enjoy!
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