Try this tasty salad.
- 1 teaspoon dried oregano
- ground black pepper to taste
- 1 lemon, juiced
- 1 head romaine lettuce- rinsed dried and chopped
- 1 red onion thinly sliced
- 1 (6 ounce) can pitted black olives
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 large tomatoes chopped
- 1 cucumber, sliced
- 1 cup crumbled feta cheese
- 6 tablespoons olive oil
- Carbohydrate 6.31114370236511 g
- Cholesterol 22.25 mg
- Fat 8.92718004009054 g
- Fiber 1.58878373859167 g
- Protein 4.5032253916765 g
- Saturated Fat 4.2409628173078 g
- Serving Size 1 1 Serving (137g)
- Sodium 283.599892839273 mg
- Sugar 4.72235996377343 g
- Trans Fat 0.457419166451328 g
- Calories 119 calories
Step-by-step
- In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
- Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
Working Within Salad Storage Constraints
Raw vegetables release cellular moisture when exposed to salt and acid over time. Raw onions and cucumbers will soften within 4 hours if dressed prematurely. Keep the dressing separate in a glass jar for up to 3 days. Toss components just before serving to maintain structural rigidity across every element.
Managing Moisture and Texture Without Heat
This dish requires no thermal cooking equipment. Judge vegetable freshness by visual and tactile cues rather than a thermometer. Tomatoes should yield slightly to thumb pressure without breaking skins. Romaine leaves must snap cleanly when bent at the rib.
Scaling and Ingredient Substitutions
Olive oil and fresh lemon juice emulsify best at a standard 3-to-1 volumetric ratio. Whisk vigorously for 15 seconds until the mixture opacifies slightly. Substitute red wine vinegar for lemon juice at an equal 1-to-1 ratio if citrus is unavailable. Feta cheese retains its crumbly texture longer if kept in brine until the final assembly window.
