Tri Color Greek Salad
Recipe by Bonnie Eskenazi
I loved the simple Greek salads my dad made for us growing up. Back then, we had fresh ingredients, but not quite the variety of salad leaves we have available today.
Ingredients – organic
Small head radicchio, sliced lengthwise
Small head endive, sliced lengthwise
Small bunch of arugula
¼ Lb crumbled Feta cheese
¼ Cup sliced almonds
½ Cup pitted Greek olives – Kalamata is what I use
1 Medium tomato, cut in cubes
1 Medium cucumber, sliced round and thin
Salt & pepper to taste
Dressing – you can use your favorite vinaigrette
¼ Cup olive oil
3 Table spoons balsamic vinegar
Shake just before drizzling
Preparation
Put all the radicchio, endive, arugula, tomato, cucumbers, olives, and almonds in a glass bowl, drizzle dressing, toss well, then add the Feta cheese
Salt & pepper to taste