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Dinner · Greek · Weeknight
Greek Salad
A bowl worth sitting down for, from the public-domain kitchen — kept the way its author wrote it.
- 25 min hands-on
- 35 min total
- Serves 4
- about $4–7 a serving
- Vegetarian
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 2 cupassorted Lettuce, chopped or torn
- 4 wholeTomatoes, wedged or sliced
- 1 wholeCucumber, seeded and sliced
- 1Bell Pepper, seeded and sliced
- 1 smallOnion, sliced
- ½ cuppitted Black Olives (preferably brine-cured), coarsely chopped
- 3/5 cupFeta Cheese, crumbled
- 6 TbspOlive Oil
- 1 tspRed Wine Vinegarcheck the label: may contain gluten
- ½ tspFresh Garlic, chopped
- ½ tspOregano
- ½ tspdill weed
- ¼ cupParsley, chopped
- Salt and freshly ground Black Pepper
- 2 TbspLemon juice, fresh
Method one step at a time, with timers in the app
- Combine the lettuce, tomatoes, cucumber, onion, bell pepper, olives in a bowl.
- In the small bowl, whisk together oil, vinegar, herbs, spices, and the lemon juice.
- Drizzle dressing over the salad.
- Sprinkle cheese over and serve.
Allergens, with the fine print read
- ⚠Contains dairy.
- ?Check the label: Red Wine Vinegar may contain gluten, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by joel-maxuel, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.