mediterranean salad

When I was younger, I worked at a restaurant for a day.

Not two. Not three. Just one.

Seven hours exactly, if we’re keeping score.

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But while one might be led to believe that the day didn’t go so well, it actually ended quite positively. Why? Because I was able to nab my favorite recipe, head straight to the grocery store, and enjoy a (post-termination) feast. Image

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This salad is my closest crunchy companion, and may just be your summer menus’ newest go-to greenery. It tops all others because it has all of the goods – from textured almonds to salted capers. Keep jars of roasted peppers, capers, and olives on-hand to create a mediterranean arsenal for all of your summer salad needs.

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Mediterranean Salad

(serves 4 as a side, 1-2 as a meal)

1 head of romaine lettuce, halved lengthwise and cut into bite-size pieces

1/4 cucumber, halved and sliced

1/4 onion, sliced

1/3 cup feta cheese

1/4 cup olives (I used both black and kalamata)

1/3 cup roasted red pepper, sliced

1/4 cup slivered almonds

1 Tbs. capers

Put ingredients into a mixing bowl. Before serving, drizzle with 1/4 cup of Sherry Vinaigrette and toss well with tongs. Transfer to serving dish and enjoy immediately :).

All-purpose Sherry Vinaigrette

(makes about 1.5 cups)

1/3 cup Sherry Vinaigrette

1 cup olive oil

1/3 tsp. salt

1 tsp. dijon mustard – as an emulsifier

cracked pepper, for taste

Put ingredients into a blender and pulse until emulsified (1-2 minutes). Pour into dressing bottle. Store in refrigerator for up to six days. Shake before using.

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3 Comments

Filed under Salads, Summer Dishes, Vegetarian

3 responses to “mediterranean salad

  1. rienecket

    If one were to leave out the capers would it be a culinary faux pas?

  2. I love the story that accompanies this post. Working at that restaurant for a day is totally worth a favourite recipe.This salad looks amazing!

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