For children with half-Italian blood coursing through their veins, my daughters sure like to get their Greek on! Perhaps it's because we used to let them eat shirtless at the table in the summers - we called it "greek-style" (those days are now behind us - sob). Or maybe it's an oregano thing, as the herb is used extensively in Greece and Italy. Whatever the reason, I'm not going to look a gift horse in the mouth. My girls each eat multiple servings of this salad when we make it, so I have to set some aside for me and my husband or they will devour ours, too!
This recipe is super easy, especially since I used the dressing from this recipe on Cookie + Kate, my favorite food blog - love the photo of her pup noshing on broccoli! I made a few changes to the dressing, as I don't eat garlic or onions, and I tend to like things a little less salty than the average Jane. Here's what you'll need to feed four people (as well as 20 minutes of prep time).
For the salad:
- One large head or two packages of organic romaine lettuce, roughly chopped
- 3/4 cup pitted kalamata olives, quartered
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1 cucumber, quartered and sliced
- 1 package of gluten-free tempeh, sliced
- 2 T olive oil
- Juice of one lemon
- 2 T mirin
- 1 T soy sauce or tamari
For the dressing (via Cookie + Kate):
- 1/4 cup red wine vinegar
- 1.5 teaspoons oregano
- 1 teaspoon dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon agave nectar
- a few turns of pepper
- 1/2 cup olive oil (I use half regular and half garlic-infused olive oil)
Step 1: Prepare the tempeh
I use a gluten-free soy tempeh, but you could substitute a different kind if you don't eat soy.
Add the olive oil, lemon juice, mirin, and tamari to a skillet and heat on medium high heat. Add the tempeh and cook for 10-15 minutes, turning as needed, until tempeh is slightly blackened on both sides, Remove from pan and set aside to cool.
(Love the plates? Thought so. West Elm!)
Step 2: Make the dressing
Combine all ingredients except the olive oil. Let them sit for a few minutes to allow the salt to dissolve in the vinegar, and then whisk in the oil. Set aside.
Step 3: Make the salad
Combine the romaine, olives, tomatoes, feta, and cucumbers. Dress the salad to coat and serve, topped with 2-3 slices of tempeh.
Prepare to be asked for seconds. And thirds. (Tonight, I served fourths!)
With love and oregano from us to you,
Sarah + The Osmia Crew