What’s not to like about a crispy, crunchy green salad filled with fresh summer tomatoes, herbs, olives and feta? Plus, you’ll feel great about serving a salad full of the potent anti-inflammatory quercetin from the capers and red onions. You can even ramp up the salad’s antioxidant power by replacing some of the romaine with napa cabbage! It’s from the cruciferous veggie family, so you get the same crunch with  more reward. (I love sliding in veggies that give you more nutrition without substantially changing the flavor, don’t you?)

If you want to make the salad the night before you serve it, just prep the ingredients, and package them separately for the fridge. Well, everything except  the tomatoes ahead of time – cold kills tomato flavor.-
So, here’s my favorite Feta Salad recipe. Easy to make, fast to serve and enjoyed by almost everyone. Make it dinner by topping it with fish or chicken from the grill. Serve some crusty whole wheat bread or grilled pita. And dinner is served! Oh – and wine? I’d choose a light Pinot Grigio or un-oaked California Chardonnay to accompany your green and healthy feast!
Fresh Greek Salad with Feta, Oregano
and Mint
salad, or horiatiki, is a rough country salad of juicy tomatoes, crisp
cucumbers, sliced red onions, capers, crumbly feta cheese and plump Kalamata
3 Ripe
tomatoes cut into chunks
1 Red
onion, thinly sliced, soaked in salted ice water for 30 minutes
European seedless cucumber, cut into bite-size chunks
2 TB
1 Cup
Kalamata black olives, chopped
1 Head
Romaine Lettuce, chopped
1/3 Cup
Extra Virgin Olive Oil
3 TB Red
Wine Vinegar
1 TB
Fresh Lemon Juice
1 Tsp
dried oregano, crushed in palm of your hand
½ Tsp
each Coarse salt and black pepper
1 Cup
Crumbled Greek feta
¼ Cup
Chopped Fresh Oregano and Mint
Sea salt
and black pepper to taste
Step One Combine the tomatoes, onion,
cucumber, capers, olives and romaine in a large bowl.
Step Two Combine oil, vinegar, lemon juice,
oregano, salt and pepper in a jar with a lid. Shake vigorously to combine and
pour over salad. Add the cheese and herbs and season with salt and pepper to
taste.  Let the salad marinate until
ready to serve.

You’ll need to know how to chop Napa Cabbage – check out this video to help you!

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