A colorful salad that is refreshing alongside the lamb chops. Green or red bell peppers can be added to the salad, if you like.
Recipe information
Yield
Serves 4
Ingredients
1 large head romaine lettuce, finely chopped (about 8 cups)
4 medium plum tomatoes, seeded, finely chopped (about 1 1/2 cups)
1 large cucumber, peeled, seeded, finely chopped (about 1 1/4 cups)
1/2 cup chopped red onion
1/4 cup olive oil (preferably extra-virgin)
3 tablespoons red wine vinegar
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup pitted halved Kalamata olives or other brine-cured black olives
Preparation
Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.
