Tuesday, February 12, 2013

Carol's Easy Greek Salad

My awesome mom-in-law, Carol, makes the most amazing Greek Salad...It's the stuff of dreams.  She makes it often for big family gatherings, and I always save a special spot on my plate for a generous helping.  It's fresh, vibrant flavors are incredible, and you know what?  It couldn't be any easier to make.

Simply chop up all the ingredients, throw them into a large bowl along with a dash of freshly ground black pepper, a little dressing, feta cheese and VIOLA!  

The great thing about this salad is that the longer it sits all cozy and cool in the fridge, the better it gets.  That gives all those wonderful flavors time to meld together into a symphony of Greek deliciousness.  

Doesn't that sound fabulous?!?

Because of that, this is the perfect make-ahead side dish for your next gathering.  Make it the night before and have one less thing to worry with the day of your party.  But don't thank me, thank Carol.  :)

Bon Appetit, my friends!

Carol's Easy Greek Salad
Adapted from:  Carol Ward

1 head broccoli, chopped into bite-sized pieces
1 head cauliflower, chopped into bite-sized pieces
10 oz. grape tomatoes
6 oz. black or Kalamata olives, pitted
8 oz. white mushrooms, sliced
1/2 cup Greek or Italian dressing
Freshly ground black pepper, to taste
8 oz. feta cheese, crumbled

Combine broccoli, cauliflower, grape tomatoes, olives and mushrooms in a large bowl.  Pour dressing over vegetables and season with freshly ground black pepper.  Stir thoroughly to combine, making sure all veggies are coated with the dressing.  

Place salad in the refrigerator, covered, for at least 2 hours before serving, so that flavors have a chance to meld together.  

Just before serving, sprinkle feta cheese over the top. 

Note:  This salad is even better the day after making it!  Simply store the salad in the refrigerator overnight, in a sealed container.

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1 comment:

Anonymous said...

As a Greek I love your Greek salad!