Acropolis Salad

Name: Acropolis Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 head Romaine lettuce, chopped; 4 whole ripe tomatoes, each one cut into 6 wedges and each wedge cut in half; 1 whole cucumber, peeled, cut into fourths lengthwise and then diced into large chunks; 1/2 whole red onion, very thinly sliced; 30 whole Kalamata olives, pitted and cut in half lengthwise, plus 6 olives, finely chopped, divided; 6 ounces feta cheese, crumbled, divided; fresh parsley, to taste, roughly chopped; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon sugar, plus more, to taste; 1 clove garlic, minced; 1/4 teaspoon salt, plus more, to taste; freshly ground black pepper, to taste; 1 whole lemon, halved

Vegetarian World-Cuisine No-Cook

Time: 20 minutes

Yield: 8 servings

About

The Acropolis of Athens is one of the most beautiful sites in the world, a testament to the ancient people who made it. The Acropolis Salad is perhaps one of the most beautiful salads in the world, a testament to the flavorful ingredients that make it up! Crisp lettuce, juicy tomatoes, sharp feta crumbles, and tangy olives encompass the heart-and-soul of this refreshing dish, while the smooth olive oil dressing is just the metaphorical cherry on top. Enjoy the view from up high, and find a new classic in this Acropolis Salad.

Ingredients

1 head Romaine lettuce, chopped
4 whole ripe tomatoes, each one cut into 6 wedges and each wedge cut in half
1 whole cucumber, peeled, cut into fourths lengthwise and then diced into large chunks
1/2 whole red onion, very thinly sliced
30 whole Kalamata olives, pitted and cut in half lengthwise, plus 6 olives, finely chopped, divided
6 ounces feta cheese, crumbled, divided
fresh parsley, to taste, roughly chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar, plus more, to taste
1 clove garlic, minced
1/4 teaspoon salt, plus more, to taste
freshly ground black pepper, to taste
1 whole lemon, halved

Directions

Step 1 -Add the chopped lettuce, the tomatoes, the cucumber, the onions, the 30 halved kalamata olives, 1/2 of the crumbled feta, and the parsley to a large bowl.

Step 2 -Combine the olive oil, the red wine vinegar, 1 teaspoon of the sugar, the garlic, 1/4 teaspoon of the salt, the pepper, and the remaining chopped kalamata olives in a bowl and whisk until combined.

Step 3 -Taste the dressing for seasoning and adjust accordingly with the extra sugar, the extra salt, and the pepper.

Step 4 -Pour the dressing over the salad.

Step 5 -Season the salad with the extra salt and the pepper to taste, and toss to combine.

Step 6 -Top the salad with the remaining crumbled feta and a squeeze of the lemon.

Step 7 -Serve.

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