Spring is almost here. If you and your RV are lucky enough to be camped in the U.S. Southwest region, temperatures probably are warm enough for eating lunch or dinner outside.
So let’s shed the “weight” of winter and eat lighter with this terrific recipe for chopped Greek salad with Greek vinaigrette, courtesy of the RV Cooking Show’s Evanne Schmarder. (Note: Evanne partnered with her friends at BetterRVing.com to bring you this recipe.)
- One large romaine lettuce heart
- One small tomato (diced into small pieces)
- Half of cucumber (peeled and cut into large chunks)
- Two to three red onion slices
- Ten Kalamata olives (pitted)
- Two or three large pepperoncinis (seeds and stem removed)
- Four ounces of feta cheese
- Salt and fresh ground pepper (to taste)
- Greek vinaigrette (ingredients and recipe below)
Greek Vinaigrette Ingredients
- One large clove of garlic (peeled and minced finely)
- One tablespoon of red wine vinegar
- One and one-half tablespoons of fresh-squeezed lemon juice
- A pinch of salt and fresh ground pepper
- One tablespoon of dried Greek oregano
- One-third cup of extra virgin olive oil
- A pint-sized jelly jar
- Wash the lettuce and dry it thoroughly.
- Place it on a large cutting board and using a round pizza cutter of sharp knife, cut the lettuce in chunks and then chop them into small (bite-sized) pieces.
- Place the chopped lettuce in a large bowl (one that has plenty of room for tossing).
- Add the diced tomato to the bowl.
- Place the cucumber, olives, onion, and pepperoncinis on the cutting board and chop the vegetables in to bite-sized pieces.
- Add to the lettuce and tomato and toss well.
- Right before serving, add one tablespoon of the Greek dressing (instructions below) and toss well to coat all ingredients (adding more as desired).
- Transfer the salad into in to smaller bowls and crumble the feta cheese over the salad.
- Add the salt and pepper to taste.
To make the vinaigrette:
- Combine the garlic, vinegar, lemon juice, Dijon mustard, salt, pepper, and oregano into a pint-sized jelly jar.
- Add the olive oil. Cover and shake well.
- The dressing that results should be slightly thick.
- Adjust the ingredients to your taste.
The dressing will keep in the fridge for about a week. Set it out a few minutes before using because the oil will “firm up” somewhat while in the refrigerator.
This recipe is easy because the screw-top jelly jar means you don’t have to use a blender or food processor. What’s more, you also can use the dressing as a chicken, beef, port, or shrimp marinade.
Thanks to RV Cooking Show host Evanne Schmarder for this great recipe. Explorer RV is happy to share tips and information to make your RV lifestyle easier. Download our RV Cookbook and enjoy some recipes contributed by RV enthusiasts like you.
Image courtesy of David Berkowitz