Greek Salad

Greek Salad
Recipe type: Salad
Cuisine: Greek

  • 2 large tomatoes, cut into big chunks
  • 1 small red onion, halved & sliced thin
  • 1 cucumber, quartered the long way & cut into big chunks
  • 2 small bell peppers (green &/or red), cut into big chunks
  • 3 Tbsp. Driftless Sunflower oil or olive oil
  • 2 Tbsp. red wine vinegar
  • fresh or dried oregano to taste
  • salt & pepper to taste
  • ¾ c. kalamata olives
  • 4 oz. feta chese, broken into big chunks

  1. Combine all ingredients in large bowl except the olives & feta
  2. Top with olives & feta.


Wilted Greens with Lemons and Olives

Wilted Greens with Lemon and Olives
Recipe type: Side Dish
Cuisine: Moroccan
Serves: 2-3

  • 6 cups mixed greens, coarsely chopped (kohlrabi/ radish/beet greens, chard, kale, spinach, arugula, etc.)
  • 1 Tbsp. fresh garlic, minced
  • 1 Tbsp. Driftless sunflower oil or olive oil
  • Grated zest & juice of 1 lemon
  • ¼ c. kalamata or oil-cured black olives, pitted & coarsely chopped
  • Salt & pepper to taste

  1. Rinse greens well in a colander. Heat oil in a large pan with a lid & sauté garlic. After a minute, add still damp greens, stir a couple times, & add lid.
  2. Steam for a minute or two, then stir & add lemon zest & juice. Stir in olives, salt, & pepper & cover for another minute. Serve warm or cold.