The produce section of the grocery store is a depressing place this time of year. The vegetables look downright exhausted, and the out-of-season fruits look like parodies of what’s available in summer and spring. Finding fruits and vegetables with crunch, flavor, and texture is often an exercise in futility.
To keep from succumbing completely to frozen and canned vegetables, I rely upon a couple never fail side dishes. One of them is Greek salad, which uses vegetables available and crunchy year round. It’s easy to make and so healthy you’ll feel increasingly virtuous with every bite.
Greek Salad
1 Romaine heart, chopped or torn into bite-sized pieces
1/4 medium sweet onion, thinly sliced
1/4 sweet red pepper, thinly sliced
1/4 cup kamara olives, pitted and halved
1 1/2 tablespoon olive oil
1 1/2 tablespoon red wine vinegar
1/4 teaspoon coarse black pepper
1/2 teaspoon salt
feta cheese
Combine vegetables in a salad bowl. In small bowl or curet, mix vinegar, oil, salt and pepper. Pour over vegetables immediately before serving and toss well. Sprinkle with feta cheese.
