An easy summer salad with an interesting combination of hearts of romaine, Vidalia onion, creole tomato, fresh basil, black olive and feta cheese. Tossed with a flavorful balsamic vinaigrette dressing, it’s perfect alongside grilled steaks and barbecue meats, or topped with sliced grilled chicken breast for a meal unto itself.
1 large heart of romaine lettuce
1 large creole tomato
8-10 leaves fresh basil
1/2 medium Vidalia onion
1/4 cup sliced black olives
1/4 cup crumbled feta cheese
1/3 cup Newman’s Own© Balsamic Vinaigrette salad dressing
Separate romaine into individual leaves and, after washing and patting dry, split each lengthwise. Then slice crosswise into 1″ wide ribbons. Chop tomato into 16 pieces and remove seeds. Thinly slice onion and chop rings into approximately 1 to 2″ pieces. Roll up and slice basil leaves crosswise into 1/8″ ribbons. Toss all in a large non-reactive bowl with the sliced olives and the balsamic vinaigrette dressing until well-mixed and thoroughly coated. Top with crumbled feta to taste just before serving (about 1 tablespoon for a side salad, twice that for a dinner salad).Recipe makes 4-6 side salads or 2 generous dinner salads.