Greek Salad from Axels River Grille in Mendota

Published on in Salads

River Grille Greek Salad

This dish was served at Axels River Grille in Mendota, Minnesota, in the 1990s.
Servings: 10
Print Recipe

Ingredients

Dressing
  • 2 c. extra-virgin olive oil
  • ½ c. minced garlic
  • ¼ c. lemon juice
  • 1/2 c. red wine vinegar
  • ½ c. fresh oregano, minced
  • 1 Tbsp. salt
  • Pinch pepper
Salad
  • 1 head romaine lettuce, chopped
  • 1 head iceberg lettuce, chopped
  • 1 red onion, Julienne cut
  • 1 cucumber, sliced
  • 2 tomatoes, cut into wedges
  • 1 c. crumbled feta cheese
  • 20 kalamata olives
  • 4 pepperoncini pickled peppers

Instructions

  • In a saucepan, combine the olive oil and garlic; heat for 10 minutes, making sure it doesn't boil. Cool to room temperature. Add lemon juice, vinegar, oregano, salt and pepper. Mix well.
  • In a large bowl, combine the lettuces. Add red onion, cucumber and tomato wedges. Toss with dressing.
  • Crumble feta cheese over top. Garnish with kalamata olives and cut-up pepperoncini.
Notes
Dressing makes 3½ cups. Refrigerate any leftovers for later.
Read about Axels River Grille