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Greek salad with romaine cucumber tomatoes olives red onion and feta
Ebonie Garnica

Greek Salad With Feta and Cider Vinaigrette for Full GAPS

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Servings: 4 servings
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

Greek salad
  • 6 ounces baby romaine
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives preserved without sugar or non-GAPS additives
  • 1/2 cup crumbled additive-free raw-milk or properly cultured feta, after introduction; may be omitted
  • 1/2 English cucumber, sliced
  • 1 pint cherry tomatoes, halved
Dressing
  • 1/4 cup raw extra-virgin olive oil
  • 2 tablespoons additive-free apple cider vinegar
  • 2 garlic cloves, crushed
  • 1/2 teaspoon natural mineral sea salt
  • Freshly ground black pepper, to finish

Equipment

  • Large salad bowl
  • Whisk
  • Measuring cup

Method
 

  1. For a milder onion, optionally soak thin slices in ice water about 20 minutes, then drain thoroughly.
  2. Combine romaine, drained onion, olives, optional introduced feta, cucumber and tomatoes.
    Measured romaine red onion olives feta cucumber and tomatoes for Greek salad
  3. Whisk measured raw olive oil, cider vinegar, garlic and sea salt; toss with salad gently and divide among four plates, finishing with black pepper.

Notes

Full GAPS after raw vegetables and qualifying feta, if used, have been introduced. Feta is optional. For milder onion, soak the sliced onion in ice water about 20 minutes and drain thoroughly.

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