
Greek Wedge Salad
Ingredients (16)
- 2 heads of romaine
- 1 1/2 cups halved or quartered cherry tomatoes, depending on their size
- 2/3 cup chopped seeded cucumber (about 1/2 medium garden cucumber)
- 2/3 cup chopped celery (about 2 ribs)
- 1/4 cup pitted and halved Kalamata olives
- 1 shallot, very thinly sliced
- 1 tablespoon lemon juice
- Pinch of salt
- 1/4 cup extra-virgin olive oil
- 2 to 3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 to 3 cloves garlic, pressed or minced
- 1/2 teaspoon fine-grain sea salt
- Freshly ground black pepper, to taste
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup finely chopped fresh mint and/or basil
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Directions
Learn how to make this recipe at Cookie and Kate