Friday, July 29, 2011

Cucumber and Feta Wedge Salad

We all know the worst part of making a salad is cutting the lettuce, right? Well, maybe not.

But, either way, make a wedge salad and you've got less chopping to do in the lettuce department. Sure, you need to use iceberg lettuce in order for the wedge to work and we all know that iceberg is not as nutritious, but there are still some pros to the wedge:

  • Iceberg is super crunchy and crisp. Sometimes it's not about taste, but texture.
  • Wedges are pretty to look at. I like all the lines and wiggly curves.
  • With a wedge, you can focus on the dressing and other veggies, emphasizing that a real salad is about what's in/on it, not always the lettuce itself.
  • Sometimes's it's just fun to do something a little different.

So, to make this salad:
Chop 1 head of lettuce into six wedges. First cut it in half, cut out the heart, then slice each half into three even wedges.

For the dressing/veggies.
1 large cucumber
4 small tomatoes
3 green onions (the whole onion, white and green part)
2 stalks celery
Crumbled feta cheese, as much as desired
salt and pepper to taste
1/4 C(ish) white vinegar
a sprinkle of sugar

Chop all of the veggies coarsely, then mix together all the ingredients. Let stand for at least 10 minutes before serving to allow the juices to marinate. The tomato juice and vinegar will especially soak up the flavors of the feta and onions, which then gets into the cucumbers and celery, and it is all delicious. The sugar takes the harsh bite off the vinegar and adds a bit of sweetness to the dressing.

When ready to serve, serve veggies over the lettuce wedges, making sure that each wedge also gets an ample amount of the juices at the bottom of the bowl.

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