Greek Salad – Fun Finger Food!

This is a fun twist on the classic Greek Salad in a finger food version.

Greek Salad – a Fun Twist

Note – This is the Greek Salad recipe highlighted in the Join the Greek Feast post.

So we all agree, a green salad should have lettuce, right? Instead of the lettuce being chopped and combined with this salad, the romaine spears serve as the dish. A shout out to Sue & Gary for their great choice on this course!  Nice and light and fun to eat. Basically like a lettuce wrap, but using chopped vegetables, olives, feta and an oregano red wine vinaigrette.

It embraces all of the wonderful flavors of the tasty original, but reformats it into a finger food version. Share, Comment and Like if it tickles your fancy.

Reformatting food is a great way to take recipes you know and love and give them new life. Remember the deconstructed food phase? Where every hip chef and cooking magazine was taking recipes and breaking them down into separate elements on a plate? Whether or not you remember this recent food fad, reformatting food is a fun way to get creative.

This salad would also be a nice addition to an array of appetizers. You could fill them in advance, or serve the chopped salad in a pretty bowl with romaine leaves, and let guests fill their own. Face it, there aren’t a ton of healthy veggie appetizers beyond veggies and dip. This option would fit that bill very nicely and is so much more chic!

Greek Salad – Fun Finger Food Version!

Adapted from Epicurious and reformated by Susan Hetzel!

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Course: Salad

Cuisine: Greek

Keyword: finger food, Greek salad, lettuce cups

Prep Time: 30 minutes minutes

Assembly: 10 minutes minutes

Servings: 8

Author: Adapted from Epicurious

Ingredients

• 3/4 pound tomatoes seeded and diced (about 2 cups)
• 2 cups diced seeded, peeled cucumber (1 large cucumber)
• 1 cup diced red bell pepper 1 large pepper
• 1/4 cup pitted kalamata olive or other brine-cured black olives halved
• 1/4 cup diced red onion
• 3 tablespoons chopped Italian parsley
• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 cup crumbled feta
• kosher salt & freshly ground black pepper to taste
• small to medium sized romaine leave washed and dried

Instructions

• Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese and season with salt and pepper to taste. Can be made 2 hours in advance. Let stand at room temperature before serving. Spoon salad into romaine leaves just before serving. Enjoy!

Notes

Adapted from Epicurious and reformated by Susan Hetzel!