YIELDS:
PREP TIME:
0 hours 15 mins
COOK TIME:
0 hours 0 mins
TOTAL TIME:
ingredients
8 Gem Lettuce leaves, washed and dried
1/2 English Cucumber, finely chopped
3 Campari Tomatoes, chopped
2 Green Onions, chopped
1/2 Red bell pepper, finely chopped
3 Tbsp. Kalamata Olives, chopped
1/4 Cup Crumbled Feta cheese
3 Tbsp. Olive oil
2 Tbsp. Red Wine vinegar
Kosher salt and freshly ground black pepper to taste
1/2 Tsp. Dried oregano
1 Tbsp. Fresh oregano leaves
DIRECTIONS
1. Make the dressing in a small bowl or measuring cup. Mix the oil, vinegar, a pinch of salt, a pinch of pepper and dried oregano until well mixed. Taste. Adjust seasoning to your liking.
4) Place two lettuce leaves on top of each other and top with a couple of heaping tablespoons of the mixed salad. Serve on a platter with fresh oregano sprinkled on top. Enjoy.
NOTE: This is a great take on lettuce wrap dishes only in this case, it is a meat free option and Greek salad is the star. The salad is wrapped up in the lettuce leaves and eaten like a taco… how fun! I love the idea that you can eat your salad with your hands… who wouldn’t?
Depending on how large your lettuce leaves are and/or how sturdy they are, I will use two leaves (right on top of each other) to create my cup or wrap to hold the Greek Salad. I found really cute, baby heads of Gem Lettuce at Sprouts so these were just great using two lettuce leaves per serving and putting them on a platter for self serve.
If you like Greek food, be sure to try my Greek Shrimp with Feta Sauce or my Greek inspired Zucchini Boats. They are a family favorite. Otherwise, sign up for my newsletters and get recipes sent right to your mailbox.
