Greek Salad with Goat Cheese

Greek Salad with Goat Cheese
Recipe Date:
March 18, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 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

Tasting 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!

Serena's tips: 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. 


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Recipe courtesy of Florence Fabricant and the New York Times. Photo courtesy of Jim Wilson/New York Times.