Login to Save Like

Ingredients

• Salad:
• 3/4 cup vine-ripened organic cherry tomatoes, halved
• 3/4 cup english cucumber, peeled, seeded and diced in 1/4 inch cubes
• 1/4 cup thinly sliced red onions
• 1/4 cup finely chopped cilantro (I used parsley)
• 1/4 cup finely chopped mint
• 6 cups hearts of romaine lettuce (about 3 hearts), torn roughly by hand
• 2 pita breads (please see link below for my homemade recipe)
• 2/3 cup sheep’s milk feta cheese
• 1/4 cup pitted kalamata olives (I used Nicoise)
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• lemon vinaigrette:
• 1 clove finely chopped garlic
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon rice wine vinegar
• 3/4 teaspoon toasted and freshly ground cumin (see below)
• 2 ounces olive oil
• 5 ounces extra virgin olive oil
• salt and freshly ground black pepper
• pinch of sugar

Description

My Very Good Friend Anna Gave Me This Recipe (which I Slightly Adapted) From Insalata's, An Upscale Mediterranean Venue, Located In San Anselmo, California, About Twenty Minutes North Of The Golden Gate Bridge. She Had This Salad There And Really Enjoyed

Group Recipes