I’ve been searching for the best way to assemble and present a Greek Salad and I think I found it!
I head of crisp Romaine lettuce, chopped
vegan feta cheese http://caroljadams.com/carol-adams-blog/vegan-feta-cheese
1 medium cucumber, peeled, halved lengthwise, and sliced
1 small container marinated artichoke hearts
½ red pepper, ½ green pepper, ½ yellow pepper, sliced
1 red onion, thinly sliced
½ pound Greek olives
1 can garbanzo beans
1/3 cup parsley, coarsely chopped
½ fennel, thinly sliced
1 ½ cups cherry tomatoes
1 avocado, peeled, sliced
Dressing for the lettuce: (adapted from Mark Reinfeld’s Thirty Minutes Vegan doubled)
4 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
4 teaspoons balsamic vinegar
½ teaspoon salt
½ teaspoon fresh ground black pepper.
Dressing for the red onion: (from Terry Romero’s Salad Samurai, halved)
1/8 cup freshly squeezed lime juice
½ teaspoon kosher salt
¼ teaspoon organic granulated sugar.
1. Toss the chopped lettuce with some of the dressing. (It should be very lighted covered, not dripping.)
2. Arrange the lettuce on a large oblong or round platter, to cover the platter.
3. Place about 1 cup or thereabouts of the feta cheese in the middle of the platter.
4. Sprinkle the sliced cucumber with salt and pepper. Arrange the cucumbers in a pattern on top of the lettuce, around the perimeter of the platter.
5. Place the artichoke hearts around the feta cheese.
6. Arrange the sliced peppers so that they radiate out from the artichokes and feta cheese like multiple clock hands.
7. Place the sliced red onions in a bowl and massage with the lime juice, salt and sugar for about 3 minutes till the onion turns pink. Arrange the onion on the outer perimeter of the lettuce.
8. Place the olives in a circle around the artichoke hearts.
9. Sprinkle the garbanzo beans and parsley over the vegetables.
10. Add the fennel and tomatoes.
11. Just before serving, cut the avocado in slices and layer in a circular pattern around the platter.