Mixed Greens with Tomatoes, Feta, and Olives

Name: Mixed Greens with Tomatoes, Feta, and Olives
Yield: 4 to 6 servings
Ingredients: 4 to 6 ounces mixed baby greens (mesclun) or dark green lettuce leaves, or more as desired; 3 to 4 medium flavorful tomatoes, diced; 4 ounces crumbled feta cheese; 1/3 to 1/2 cup black olives, preferably cured; 1 tablespoon extra-virgin olive oil

December 9, 2011

This is a modified version of Greek salad. I like to serve it with spinach dishes, as suggested in the menu with Spinach Rice (page 92). Or serve it with Hummus (page 229) and warm pita bread if you are expecting company for lunch.

Recipe notes

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