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Greek salad is a year-round favorite. We lightened up the dressing by cutting out some oil and then added water to “stretch it” a bit. Broth works just as well. Turn this recipe into a main dish by adding some strips of grilled chicken, lamb or beef. For an easy way to dice the tomatoes, we used a spoon to scoop out the core of the tomato. We then used a sharp knife to cut the tomato in half. Then we cut each half into even slices before cutting across those halves.
Ingredients
  • Olive oil
  • 2 Tbsp , extra virgin
  • Water
  • 2 Tbsp
  • Lemon zest
  • tsp
  • Fresh lemon juice
  • Tbsp
  • Table salt
  • 1 ⁄4 tsp
  • Black pepper
  • 1 ⁄4 tsp , freshly ground
  • Dill
  • 3 Tbsp , or mint, fresh, chopped
  • Scallions
  • 3 Tbsp , sliced
  • Tomato
  • 1 1⁄2 cup(s) , ripe, diced (about 7 small tomatoes)
  • Cucumber
  • 1 1⁄2 cup(s) , diced, seedless (about ½ large cucumber)
  • Olives
  • 8 olive(s), medium , Kalamata, pitted, chopped
  • Lettuce
  • 6 cup(s), chopped , Romaine, shredded
  • Crumbled feta cheese
  • 1 ⁄4 cup(s)
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