Levantine Vegetable Salad Recipes

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LEVANTINE VEGETABLE SALAD



Levantine Vegetable Salad image

This is a "Greek-style" salad that is good for a buffet or family gathering. From a May 1982 issue of Bon Appetit in the "New Naturals" section. This salad uses recipe #371340 as part of it. For variation, you can use cubed avocado, cherry peppers or marinated baby eggplant.

Provided by Leslie in Texas

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
fresh ground pepper
1/2 head lettuce, leaves separated, washed and dried
1 small red onion, thinly sliced into rings
1 small cucumber, unpeeled and sliced
1 medium tomatoes, sliced
1/4 lb feta cheese, cut into small cubes
1/2 green bell pepper, seeded and cut into 1/2- inch strips
1/4 lb kalamata olive
1/4 cup pimiento-stuffed green olives
dried oregano, crumbled

Steps:

  • Combine oil,lemon juice,vinegar and pepper in small bowl and whisk thoroughly; set vinaigrette aside.
  • Arrange outer leaves of lettuce around edge of serving platter; tear remaining lettuce into small pieces and transfer to small bowl.
  • Add half of viniagrette and toss lightly.
  • Mound in center of platter.
  • Arrange onion slices around and over lettuce.
  • Arrange cucumber slices inside ring of onions.
  • Repeat, making progressivly smaller rings with tomato slices, feta cheese cubes and green pepper strips.
  • Place some Marinated Artichokes and Mushrooms over lettuce in center;arrange remaining artichokes and mushrooms around platter.
  • Top center with Kalamata olives; arrange green olives around rim.
  • Drizzle salad with remaining vinaigrette and sprinkle lightly with oregano.
  • Serve immediately.

Nutrition Facts : Calories 262.6, Fat 22.8, SaturatedFat 6.6, Cholesterol 25.3, Sodium 581.9, Carbohydrate 10.9, Fiber 2.8, Sugar 4.8, Protein 6

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