Greek Salad

For the month of March I'm challenging myself to eat at least one 100% vegetarian meal a day. I'm doing this partly to improve my health but also as a way to expand my knowledge of vegetarian recipes. When I started dating a vegetarian girl I got Mark Bittman's How to Cook Everything Vegetarian and it's a great source from which I've adapted a number of recipes. Today's recipe is pretty simple but also delicious. My take on a greek salad. 

Transient

Ingredients 

  • 1 head romain lettuce chopped
  • 1/2  a red onion sliced thin
  • 1 cucumber diced ( I skin mine but it's really a personal choice)
  • a handful of grape tomatoes quartered
  • 1/4c good olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon oregano
  • salt / pepper
  • 2 cloves of garlic minced or pulverized (the fastest way is to skin it and smack it with a heavy pan)
  • a handful of kalamata olives diced
  • a couple of marinated mushrooms diced
  • 1/2 a roasted red pepper diced
  • goat cheese crumbles

Steps

  1. In a small bowl combine the oil, vinegar, a pinch of salt, a generous grind of pepper, the garlic, oregano, and mix. Or if you're feeling lazy like me use the smalled container for your blender.
  2. In a large bowl toss the lettuce, cucumbers, tomato, onion, olives, mushrooms and red pepper.  Top with the dressing.
  3. When serving put some goat cheese crumbles on each plate and enjoy.