I decided to serve this salad with a bag of romaine lettuce added. I bumped up the amount of the acid elements to stretch the dressing to cover the additional leaves in the recipe. The lettuce added some bulk and is great for plumping it out as a full meal or for feeding additional people as a side dish. I also changed the composition of the dressing a bit by using half lemon juice, half red wine vinegar (2 tbsp. each instead of 4 tsp. lemon juice) and substituted kalamata olives for the black olives, just because I like them better. Delicious base for a Greek salad, and very quickly and easily prepared. I will be making this often!
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I decided to serve this salad with a bag of romaine lettuce added. I bumped up the amount of...