About 4 to 6 Servings
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp Dijon mustard
Salt and fresh ground pepper
Juice from ½ lemon
1/8 -1/4 cup red wine vinegar
Extra Virgin Olive Oil (EVOO)
2 heads romaine lettuce, cut into 1” pieces
1 green bell pepper, cut into thin slices
1 medium cucumber, cut into thin slices
3-4 Roma (plum) tomatoes cut into quarters
½ red onion, thinly sliced
½ cup Kalamata olives, whole or pitted
¼ cup pepperoncini, stem removed, cut into slices
½ cup feta cheese, crumbled (optional)
To Prepare Dressing:
In a small bowl combine the dry ingredients, mustard and lemon juice. Whisk until ingredients are well blended. Add about 1/8 cup of vinegar and whisk. Slowly add the olive oil to achieve a medium consistency (about 1/4 cup) and whisk. Add more olive oil if necessary and season with salt and pepper. If too thick, add some additional lemon juice.
To Prepare Salad:
Add romaine lettuce, bell pepper, cucumber, tomato, onion, olives and pepperoncini to large bowl and toss with vinaigrette dressing. Top with feta cheese if desired. Serve fresh or chilled.
Be careful not to add too much red wine vinegar; a little goes a long way.
You don’t need to add feta cheese; the herbs and ingredients give this salad its unique Greek flavor.
For a twist on ingredients, add pickled peppadews – a sweet, slightly spicy pepper from South Africa.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.