This salad was definitely a crowd favorite. It's a bit of a twist on the classic recipe. It took a lot of trial and error to get just the right dressing for it, but after numerous tweaks, we perfected our Pear-Citrus Vinaigrette. Our Greek Salad is light, refreshing and goes amazingly well with most protiens - Lamb, Chicken, Seafood, Steak and Pork. (To name a few.) Enjoy!
|
INGREDIENTS
2 Large Cucumbers
1 Pint Grape or Cherry Tomatoes
2 Large Avocados
1 Medium Red Onion, Diced
1 Cup Chunked Feta Cheese
1 Cup Pitted Kalamata Olives
1 Tablespoon Dried Mint
Dressing:
I like to use The Best Bite’s Pear-Citrus Vinaigrette. It’s the perfect blend of flavors for this salad.
Clean, peel and deseed the cucumbers, then dice into about 1 inch pieces. Cut tomatoes in half. Peel and cut avocado into similarly sized pieces as cucumber. Place in large bowl then add diced red onion, Feta cheese, olives and dried mint. Toss gently to combine. Add dressing - toss gently again. Place in frig for an hour or so. Enjoy!
|
|
