In the middle of winter when the temperatures are hovering near 0 °F a little bit of Mediterranean can make a salad appetizing. Hence the inspiration for my Greek salad with tuna. Glistening with a lemon/olive oil dressing, this salad really hit the spot tonight.
On the bottom is a bed of chopped romaine lettuce. This was seasoned with the dressing and some dried oregano. I also mixed some carrots, cucumber and tuna together and dressed that. An onion was sliced into rings and the bite was taken down by soaking for a few minutes in ice water. This also does a great job of crisping up the onions. These were tossed in the dressing and placed on the lettuce. The carrot/tuna mixture was added on top of that. Finally I added feta cheese and kalamata olives. The whole dish was seasoned with some salt, pepper and more dried oregano.
It matched perfectly with a crisp, citrusy New Zealand sauvignon blanc.
Greg, that looks so fresh and delicious! I’ll have one without olives please!
Make that two….I thought meditation meant we had to think about it while we ate it..:)
Looks wonderful Greg! I haven’t made a Greek salad in a while, so thanks for the reminder.
That’s almost the same I had today!!! Delisssss!!!!
Oh, one of my FAVORITE salad, and yours looks exceptional Greg!
Greg, I keep forgetting to check here daily and was thrilled to see all I have missed since my last visit. I bookmarked you know so I don’t forget. Everything looks so great, I don’t know how you do it all in your busy schedule.
Greg, that salad always seems to be the one I crave most often. Love every component.
Greg, I love your new blog design!! Mmm, your salad looks so wonderful and fresh and definitely brings the promise of spring!
Wow! That one looks delicious. 🙂