Greek Wedge Salad

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I sure hope you all take pleasure in salads as much as I do. I wasn’t joking when I stated they’re all I wish to consume this time of year. Because they’re all I wish to consume, they’re all I wish to make, and for that reason, all I wish to publish on this vegetarian food blog site of mine. Who favors more summer season salads? Aye!

Greek salad ingredients

These charms were greatly influenced by a salad at The Mixx here in Kansas City. It’s my preferred salad location, and I discover myself there when I get back from a journey to an empty refrigerator. They constantly have an enjoyable seasonal salad.

A number of months back, the seasonal alternative was a Mediterranean wedge salad with an olive relish and whatever else you see here. It was fresh, tasty, and enjoyable to consume, so I took a picture and wrote down the components.

Romaine wedge salad with tomatoes, olives and feta piled on top!

I chose to merely halve my heads of romaine lettuce, however these salads advise me of iceberg wedge salads, so I kept the “wedge” in the title. My only error was blending the feta into the tomato salad element, which silenced the colors a bit. They’re prettier when the feta is sprayed on the top, so that’s how I composed the dish. (The feta is optional, by the method.)

The salads are rather big, rather impressive side salads as composed. You can turn them into square meals by blending chickpeas into the tomato salad, and/or serving them on quinoa. I have actually offered a little bit more information in the dish notes. Please let me understand which type of salads you’re yearning this summer season! I’m open to all dish ideas, all the time.

Greek salad recipe, with a base of halved romaine lettuce.

Greek Wedge Salad

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Overall Time: 15 minutes
  • Yield: 4 salads 1 x
  • Classification: Salad
  • Food: Greek

4.9 from 10 evaluations

Stunning Greek salad made with wedges of romaine lettuce, fresh tomatoes and olives overdid top, and a lemon tahini dressing. These salads do not keep well for later on, so they are best served instantly (or you can keep remaining lettuce, garnishes, and dressing independently, and assemble them prior to serving). Dish yields 4 rather big green salads.



  • 2 heads of romaine
  • 1 1/2 cups cut in half or quartered cherry tomatoes, depending upon their size
  • 2/3 cup sliced seeded cucumber (about 1/2 medium garden cucumber)
  • 2/3 cup sliced celery (about 2 ribs)
  • 1/4 cup pitted and cut in half Kalamata olives
  • 1 shallot, really thinly sliced
  • 1 tablespoon lemon juice
  • Pinch of salt

Lemon-tahini dressing

  • 1/4 cup extra-virgin olive oil
  • 2 to 3 tablespoons lemon juice
  • 2 tablespoons tahini
  • 2 to 3 cloves garlic, pushed or minced
  • 1/2 teaspoon fine-grain sea salt
  • Newly ground black pepper, to taste


  • 1/4 cup collapsed feta cheese (optional)
  • 1/4 cup carefully sliced fresh mint and/or basil


  1. To prepare the salads: Cut in half the heads of romaine lengthwise, all the method through their bases so the halves remain undamaged. Reserve.
  2. In a medium blending bowl, integrate the tomatoes, cucumber, celery, olives, shallot, lemon juice, and a pinch of salt. Toss to integrate and reserve to marinade.
  3. To prepare the dressing: In a liquid measuring cup or little bowl, integrate all of the components, beginning with the lower quantities of lemon juice and garlic. Blend to mix. Taste, and include more lemon juice if it tastes bitter or requires more zip, and more garlic if it might load more of a punch (I like my dressing on the garlicky side). Season kindly with pepper, blend once again, and reserved.
  4. To put together: Location each romaine cut in half by itself supper plate. Leading every one kindly with the tomato salad mix. With a spoon, sprinkle the dressing rather freely over the salads, then complete them with a spray of feta (if utilizing) and sliced herbs. Serve instantly, with sharp butter or steak knives to help slicing.


Dish influenced by The Mixx in Kansas City.
Make it vegan: Avoid the feta. You may like to offset it by including more olives.
To make this salad a square meal: I believe you might blend a can of drained pipes and washed chickpeas into the tomato salad. And/or serve the salads on a layer of prepared quinoa, which I can validate is delicious. I ‘d formulate about 1 cup of dried quinoa. Here’s how to prepare quinoa.
If you like this dish: Have A Look At my Mexican variation here, and more fresh Mediterranean dishes here.

▸ Nutrition Info

The details revealed is a quote offered by an online nutrition calculator. It ought to not be thought about a replacement for an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

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