About seven years ago when I first met John, he was living in Houston near the best little mediterranean restaurant, Niko Nikos. The line would wrap around the building, and we were always happy to brave the wait if it meant getting that greek salad and lemony chicken soup.
Considering we now live thousands of miles from that fine little joint, I’ve tried my best to recreate that lovely combo!
It doesn’t quite feel like soup weather yet, but I made the salad last night. It took about 3 whole minutes to throw together, making it even more awesome!
Ingredients: (change measurements as you wish)
- 1 large head of romaine lettuce
- 1/2 medium sized red onion
- 1/2 cup kalamata olives, pitted
- 1/4 cup feta cheese
- For the dressing: equal parts red wine vinegar and olive oil
Add equal parts red wine vinegar and olive oil (start with about 1/4 cup each) into a mason jar. Place lid on and shake well. You can also add a bit of honey or garlic to the dressing if you’re feeling fancy. Try the dressing before putting it on the salad to make sure you like it!
Wash and chop lettuce and place in a large bowl. Add in thinly sliced red onion and halved kalamata olives.
Add in dressing and mix well, and then top with feta cheese.
Last night we enjoyed this with baked chicken and sourdough bread… just wish we had leftovers.
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