Greek meets Caesar! This is a bit of a twist on traditional Greek salad because the Feta cheese is in the dressing, making it creamy and thick.
I used fresh garlic from my garden so it was quite tangy and pungent and garlicky! A friend of mine got me hooked on growing my own fresh garlic. It is so easy... check out my How To Grow Garlic post if you are interested!
North American Greek salads usually have a lot of cucumber, red onion and sometimes peppers but this one has only tomatoes and black olives and lettuce in the salad. It is excellent the way it is so if you are getting to the bottom of your produce drawer you can make this with just a few ingredients. Having said that - there is no reason not to add cucumber and red onion if you are so inclined.
The dressing has milk or cream, oil, vinegar, lemon, garlic, feta and parmesan! I found that serving it with a lemon wedge brightened it up and cut the thickness of the dressing a bit as well. You don't need to add salt since the cheeses are already salty enough.
This salad an be made year round but it really shines in the summer when tomatoes are at their freshest.
- 1 head romaine cleaned and chopped
- ½ cup Kalamata black olives
- 20 cherry tomatoes
- 5 Tbsps whole milk or light cream
- 1 ½ Tbsps red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- 5 Tbsps olive oil
- 3 ½ oz feta cheese crumbled
- 2 Tbsps grated Parmesan cheese
- Mix all salad ingredients in a bowl.
- Blend milk, vinegar, lemon juice and garlic in blender. With machine running slowly add the olive oil, then the feta and Parmesan cheese. If the dressing is too thick add a bit more milk or cream.
- Drizzle dressing over salad and toss well.