This twist on a Greek salad is one of my all-time favorite meals and was one I made regularly when we lived in NYC. Somehow, in the shuffle of moving to San Francisco, it fell out of the regular menu rotation, and it wasn’t until I was scrolling through old blog recipes that I realized how much I missed it!
This is the link to the original recipe. The photos are awful, so I’ve put some new ones here. In this version, I added chopped artichoke hearts, feta, and avocado and served it with amazing seeded cheddar breadsticks we bought at the farmer’s market. The weather in San Francisco has been HOT lately, so this was an absolutely perfect Sunday dinner.
*A leftovers tip: I always make a big batch of this salad, storing the toppings and chopped romaine in separate containers. This allows me to eat the salad for several meals without the lettuce getting soggy.