Beautiful Greek salad made with wedges of romaine lettuce, fresh tomatoes and olives piled on top, and a lemon tahini dressing. These salads don’t store well for later, so they are best served immediately (or you can store leftover lettuce, toppings, and dressing separately, and assemble them just before serving). Recipe yields 4 rather large green salads.
Recipe inspired by The Mixx in Kansas City.
Make it vegan: Skip the feta. You might like to make up for it by adding more olives.
To make this salad a full meal: I think you could mix a can of drained and rinsed chickpeas into the tomato salad. And/or serve the salads on a layer of cooked quinoa, which I can confirm is tasty. I’d cook up about 1 cup of dried quinoa. Here’s how to cook quinoa.
If you love this recipe: Check out my Mexican version here, and more fresh Mediterranean recipes here.