Vinaigrette Ingredients:6 tablespoons of olive oil
3tablespoonsof white wine vinegar
1teaspoonof dried oregano
1garlic clove crushed
1/4tspsalt and a few good cracks of peppermore to taste
Salad Ingredients:1/2 of the dressing above
2hearts of romaine lettuce or 1 bunch of kale sliced into thin stripsabout 6-8 cups
1/2can of garbanzo beans drained and rinsed
1/2red pepper diced1/4 inch cubes
1/2cupkalamata olives pitted and sliced in half
1/2bulb of raw fennelremove fronds, and slice. Chop up the slices into small pieces. (White core removed as you get inside the bulb.)
1/2cupcherry tomatoes sliced in half
1/2cucumber peeledseeded, and sliced into fourths, then chopped into bite-size pieces
1/2cupfeta cheese crumbled
Other delicious options: thinly sliced red onion or scallionssalami or chicken pieces, red cabbage instead of greens, or add some fresh dill.
Instructions
Vinaigrette Instructions:Measure olive oil, vinegar, oregano, and garlic in a bowl and whisk until well mixed.
Add salt and pepper and whisk well.
Dip a piece of lettuce or veggie into the dressing to taste, and add more salt and pepper as needed.
Use right away or store in the fridge for up to a week.
Recipe makes 1/2 cup of dressing.Salad Instructions:Toss lettuce or kale with about half of salad dressing or enough to coat the hearty greens.
Layer or combine all the ingredients except feta cheese and spread out across the platter in a mound.
Sprinkle feta cheese on top and serve.
If prepping this ahead for lunch, layer ingredients in jars or meal prep dishes or keep prepped parts in separate containers. Save dressing for lunchtime drizzling.
Tip: If you are not eating this salad right away, you can soak your fennel in a bit of water squeezed with lemon juice to keep it from turning brown.