May 08, 2010

Feta Cheese and Black Olive Salad with Vinaigrette

Even though I've had these delicious, huge, amazing salads two nights in a row, I've not gotten a picture of them... they looked so good and I was so hungry that I ate them before I could snap a photo! Seriously! I thought about taking pictures but they smelled so good and looking so inviting and my stomach was rumbling... so I have to resort to a 'general' photo off google.
As with most of my recipes - play with it. Yes, it has black olives in it. Don't be all dramatic and wrinkle your nose and loudly exclaim, "Eww! I'm not going to make THIS recipe! It has black olives in it! I hate black olives!" Ok. So... you leave the black olives out if they bother you that much. (If you are a long time reader you already know the story about the black olives and the drama-mama young woman from a recipe board I used to frequent about 10 years ago. If you don't know the story, stick around. I recall it every few months as it still makes me shake my head in wonder how this girl walked and chewed gum at the same time... or maybe she couldn't do that either. I don't know.)

My hope is that you leave the black olives in. AND that you try to get a bit of all the ingredients together on the fork with each bite as the melding of the flavors together is what makes your mouth happy.

I can't call it a Greek Salad just because it has feta and black olives in it. I can't call it an Italian Salad just because I like to use an Italian Vinaigrette in it. So... it's just a green salad with feta and black olives!

This is to make the whole bag of lettuce - which will serve between 2 to 6 people depending on if it's the main dish and only thing for dinner or if it's a side salad with other foods.

Feta Cheese and Black Olive Salad

1 bag pre-washed romaine and green leafy lettuce mixture
2 small cans sliced black olives, or if they are in the budget, use kalamata but they do cost more
1 small red onion, sliced into rings
1 cucumber, peeled and sliced or diced
1 tomato, sliced into wedges or if you prefer, cut each wedge into 4 chunks
8 oz. block Feta Cheese, crumbled
1 package Italian (Good Seasons) dry dressing, made according to package with olive oil

Mix the salad ingredients, add about 1 cup of the dressing and toss. Enjoy.

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