Opa Greek Salad
Our Opa Greek Salad is named for your reaction when you taste this salad, topped with our Greek Salad Dressing. Greek Salads are a standard in many restaurants, but many people don’t make them at home. Some say it’s because they don’t have all the ingredients or they don’t know what to put in a Greek Salad. Others have tried to make them but the salad just doesn’t taste right. But the biggest reason we hear is because they don’t like store-bought Greek Salad Dressings and don’t know how to make a good one at home. We agree, since when we decided to create our own Greek Salad Dressing, we made dozens of versions. We wanted one to taste like the ones we love back in the Detroit area where we are from. Detroit has a large Greek population and hundreds of great Greek restaurants and even has a Greektown where there are many fantastic Greek restaurants. All their dressings taste a bit different and their salads come in many variations, but there is a common taste underlying all the dressings we love and common salad ingredients we like in our Greek Salad.
So if you are looking for a great tasting Greek Salad, try our version. It has all the essential veggies and toppings found on the best salads in Detroit’s Greektown restaurants. Then use our Greek Salad Dressing mix to make one of the best tasting dressings to spoon onto your salad. One taste and you’ll say Opa! Add some grilled marinated chicken and you have a complete meal.
Serves 2-4, depending if served as a side salad or as an entree
Ingredients:
2 to 3 Romaine Hearts Stalks
2 Fresh Roma Tomatoes, Cut into Wedges
Half English Cucumber, Cut into Slices
1 Green Bell Pepper, Sliced
1 Small Can of Sliced Beets (optional)
1 Cup of Garbanzo Beans (Chickpeas), drained and rinsed (optional)
½ Medium Red Onion, diced
About a Dozen Pepperoncini Peppers
½ Cup Kalamata Olives
1 Cup Crumbled Feta Cheese
½ Cup Greek Salad Dressing
Greek pita bread, for serving
Directions:
Rough chop the Romaine Hearts. Put them in a large salad bowl. Add the other ingredients and toss gently to mix. Pour the salad dressing over the salad and toss gently to coat all the ingredients.
Grill the pita bread on a flat griddle or large skillet over medium heat, with a bit melted butter, to lightly brown the pita. Grill about a minute, turn over and grill another minute. Remove from the skillet and cut into quarters or sixths. Serve warm with the salad. Opa!