Greek Salad with Goat Cheese

Greek Salad with Goat Cheese
Recipe Date:
March 18, 2020
Serving Size:
4
Cook Time:
00:25:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1 Clove garlic, halved
  • 4 cups Romaine lettuce, rinsed, dried, and torn into small pieces
  • 8 Radishes, medium sized, sliced
  • 1 Red onion, small and sliced into paper thin rings
  • 6 Scallions, chopped
  • 1 Green pepper, small, sliced into thin strips
  • 2 cups Cherry tomatoes, halved
  • 1 tsp Dried oregano
  • 1 tbsp Fresh mint, finely chopped
  • 1 tbsp Fresh dill, finely chopped
  • 1/2 cup Extra virgin olive oil
  • 3 tbsps Red wine vinegar
  • 6 ozs Dried textured plain goat cheese, crumbled
  • 8 Greek or Italian black olives in oil, drained
  • 4-8 anchovy fillets, drained
  • Salt and pepper to taste
Directions

Pairing Notes: We love a good Greek salad as lunch on a hot summer day and when you add Rosé to the mix, it makes for a wonderful lunch!

Chef's Tip: We increased the goat cheese and olives. The anchovy fillets can be left out if you are not a fan. Alternatively, you can also add anchovy paste to the dressing instead of having the anchovy fillets in your salad. 

Recipe link  

Recipe courtesy of Florence Fabricant and the New York Times. Photo courtesy of Jim Wilson/New York Times. https://cooking.nytimes.com/recipes/