(Recipe can be found on the Pioneer Woman’s site here.)
Step by Step Instructions:
Head to the grocery store or local farmer’s market and get everything you need for this delicious dish: A Head of Romaine Lettuce, Extra-Virgin Olive Oil, Red Wine Vinegar, Pitted Kalamata Olives, Fresh Parsley, One Red Onion, Freshly Ground Pepper, Sugar, 4 medium-size ripe Tomatoes or 6 Roma Tomatoes, One Cucumber, One Lemon, 6 oz. of Crumbled Feta Cheese, and Salt. *Not pictured: One Garlic Clove…don’t forget it!
I began by removing some of the outer leaves of the lettuce. Then I sliced the head of the lettuce as I worked my way towards the end stopping before I got too much of the white lettuce. I cleaned the lettuce by rinsing with water and drying with a salad spinner (great invention). Then I placed the dried lettuce in a bowl.
Next up, I peeled the cucumber and removed the ends. I then cut the cucumber in half lengthwise and then cut each of those halves in half again. then I chopped the cucumber into large pieces as you see above. The cucumber was then added to the lettuce in a large bowl.
With the Roma Tomatoes, I cut each one in half lengthwise and then cut each of those halves in half again. Then I cut those halves across the middle to get a total of 8 tomato pieces. These tomatoes then were added to the bowl of lettuce.
I had a small red onion, so I decided to remove the ends and the outer layer. After that, I cut the onion in half and just sliced both halves into very thin strips which were then added to the bowl of veggies.
Now I worked with my kalamata olives. First, I grabbed 6 olives and chopped them very finely and set them aside in a small bowl.
Then I grabbed the remaining olives and sliced them in half (you can use about 30 olives if you have them). The olives were then added to the salad mixture.
Then to all of these veggies about 3 oz. of the crumbled Feta cheese gets added.
Finish off this chopping marathon by roughly chopping a handful of parsley.
Here is the elusive garlic clove. I peeled it and then used a garlic press to mince it into the salad dressing…
…which is here. In the dressing I included 1/4 cup of olive oil, 2 Tablespoons of Red Wine Vinegar, the chopped olives, minced garlic, about 1/4 teaspoon of salt and 1 teaspoon of sugar, and then some freshly grated pepper.
The dressing gets added to the salad…
…and then all of the ingredients are tossed together until it’s mixed well. Feel free to use a spoon, salad servers, your hands…whatever does the trick.
When the salad is ready to be served, it can be topped with the remaining feta and some lemon juice (I used about 1/2 a lemon) and some additional salt and pepper. Then serve it up and try not to devour it. I actually went back for seconds…it’s a salad miracle! Enjoy!!
1 head Romaine Lettuce, Chopped
4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
½ whole Red Onion, Sliced Very Thin
30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
6 ounces, weight Crumbled Feta Cheese
Fresh Parsley, Roughly Chopped
¼ cups Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar (more To Taste)
1 clove Garlic, Minced
6 whole Kalamata Olives (extra), Chopped Fine
¼ teaspoons Salt
Freshly Ground Black Pepper
1 whole Lemon, For Squeezing
1. Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
2. Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)
3. Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.