GREEK SALAD (GLUTEN-FREE & DAIRY-FREE OPTION)

Greek Salads are refreshing, especially tossed with Lisa’s 1973 Greek Vinaigrette (launching soon!), and I love to bring them to a cookout. As a non-drinker, I enjoy a crisp alcohol-free Sauvignon Blanc such as Giesen’s to pair with this salad.

Lisa’s 1973 Greek Salad

Serves 6 TO 8

SALAD

6 cups chopped romaine, curly leaf, or another crisp lettuce

1 cup heirloom baby tomatoes sliced in half,  or 2 large tomatoes, chopped

2 Persian cucumbers, sliced 

½ cup kalamata olives 

2 ears of fresh corn, shaved (optional)

1 lb of Greek feta, sliced into 6 to 8 slices, or a non-dairy feta-style cheese (Violife)

Fresh or dried oregano, to sprinkle on the feta

1 cup microgreens and/or edible flowers

Lisa’s 1973 Greek Vinaigrette or Hot Honey Lemon

HOW TO MAKE IT

• In a large shallow bowl or platter, place the lettuces. Garnish with the tomatoes, cucumbers, olives, and shaved corn. Place two to three slices of feta in small groupings around the platter. Sprinkle the feta with oregano. Finish the salad with a light scattering of microgreens atop the salad. Serve with Lisa’s 1973 Greek Dressing.