Garden Gate Chunky Greek Salad

August 17, 2015

Garden Gate Chunky Greek Saladgarden-gate-chunky-greek-salad

  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup Red Shale Chardonay wine- (Hegins Valley Winery)
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 1/2 pint red cherry tomatoes, halved
  • 1/2 pint yellow cherry tomatoes, halved
  • 3/4 cup scrubbed and thinly sliced long fresh carrots
  • 1 1/2 cups cucumbers cut into 1/2-inch chunks
  • 1/2 cup red pepper cut into 1-inch pieces
  • 1/2 cup yellow pepper cut into 1-inch pieces
  • 1/2 cup green pepper cut into 1-inch pieces
  • 6 green onions, cut and chopped into small slices
  • 1/2 cup pitted and coarsely chopped or sliced Kalamata olives
  • 1/4 cup coarsely chopped fresh mint leaves
  • 1/4 cup coarsely chopped fresh leaf parsley
  • 1/2 head Romaine lettuce, whole leaves, rinsed, and dried on paper towel
  • 1 cup crumbled feta cheese, crumbled

In a large serving bowl, whisk together the oil, lemon juice, Chardonay wine, salt and pepper. Add tomatoes, carrots, cucumbers, red, yellow and green peppers, green onions, Kalamata olives, mint leaves, and parsley. Toss until evenly mixed. Cover and refrigerate up to six hours. When ready to serve prepare salad bowl with the whole leaves of Romaine lettuce placed in a circular pattern. Gently add salad and sprinkle with the crumbled feta cheese.

Serves 6

First-Place Prize – Submitted by Mary-Ellen Miller, Orwigsburg

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