Greek-Style Beef Salad
This salad is enough for a hefty meal on its own. Make it portable by wrapping it up in a warmed pita or other flatbread—preferably one that has been amply smeared with Hummus. Swap in cooked chicken for the beef, if you like.
FOR THE MINT VINAIGRETTE
Juice of 1 lemon
1 Tbsp chopped fresh mint
1 small clove garlic, minced
1/8 tsp salt, plus more to taste
1/8 tsp ground pepper, plus more to taste
¼ cup olive oil
FOR THE SALAD
1 small head baby romaine lettuce, separated into leaves
½ cup chopped cooked beef tri-tip or store-bought sliced roast beef
½ red onion, halved lengthwise and thinly sliced crosswise
½ cucumber, halved lengthwise. seeded, and thinly sliced crosswise
½ cup cherry tomatoes, halved
1/3 cup Kalamata or other Mediterranean black olives. pitted and coarsely chopped
½ cup crumbled feta cheese
To make the vinaigrette. in a small jar with a lid or other covered container, mix the lemon juice. mint, garlic. salt, and pepper. Add the oil, cover, and shake until mixed. Taste and season with more salt and pepper, if needed.
To make the salad, in a large I bowl, combine all the ingredients and gently toss to mix. Just before serving, drizzle with some of the vinaigrette and toss to coat, adding more vinaigrette if needed. Divide among individual bowls and serve.
Makes 4 servings