Authentic Middle Eastern Salad

Back in the ’80’s one of our favorite Middle Eastern (Lebanese) restaurants in Boston was The Red Fez. I so enjoyed their “oriental salad” that I asked what the secret ingredients were. The answer - lemon juice & mint. I so enjoyed this dressing that it helped me overcome my aversion to green pepper, as I wanted to consumer everything this dressing touched. A perfect accompaniment to lamb kabobs.

ingredients

Salad:
1 head romaine, broken into bite-size pieces (or 2 hearts of romaine)
1/2 English cucumber, cut into 1/2" chunks
handful of grape tomatoes, halved
Several slices red onion, cut into bite-sized pieces
1/2 medium-sized green bell pepper, cut into bite-sized pieces
Handful of pitted Kalamata olives
2-3 ounce chunk sheep’s milk feta, crumbled

Dressing - approximate amounts:
1 garlic clove crushed
2 tsp dried mint leaf
1/2 tsp dried oregano
Juice of 1/2 thin-skinned juicy lemon
3 tbsp extra virgin olive oil
S&P to taste

directions

In bottom of large salad bowl, whisk all dressing ingredients together. Add all salad ingredient except romaine and toss. At this point, salad can be held until serving time, either at room temperature or in refrigerator. Just before serving, add romaine & feta and toss.

Source: TasteBook