The Acropolis of Athens is one of the most beautiful sites in the world, a testament to the ancient people who made it. The Acropolis Salad is perhaps one of the most beautiful salads in the world, a testament to the flavorful ingredients that make it up! Crisp lettuce, juicy tomatoes, sharp feta crumbles, and tangy olives encompass the heart-and-soul of this refreshing dish, while the smooth olive oil dressing is just the metaphorical cherry on top. Enjoy the view from up high, and find a new classic in this Acropolis Salad.
Ingredients
- 1 head Romaine lettuce, chopped
- 4 whole ripe tomatoes, each one cut into 6 wedges and each wedge cut in half
- 1 whole cucumber, peeled, cut into fourths lengthwise and then diced into large chunks
- 1/2 whole red onion, very thinly sliced
- 30 whole Kalamata olives, pitted and cut in half lengthwise, plus 6 olives, finely chopped, divided
- 6 ounces feta cheese, crumbled, divided
- fresh parsley, to taste, roughly chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar, plus more, to taste
- 1 clove garlic, minced
- 1/4 teaspoon salt, plus more, to taste
- freshly ground black pepper, to taste
- 1 whole lemon, halved
Directions
Step 1 –Add the chopped lettuce, the tomatoes, the cucumber, the onions, the 30 halved kalamata olives, 1/2 of the crumbled feta, and the parsley to a large bowl.
Step 2 –Combine the olive oil, the red wine vinegar, 1 teaspoon of the sugar, the garlic, 1/4 teaspoon of the salt, the pepper, and the remaining chopped kalamata olives in a bowl and whisk until combined.
Step 3 –Taste the dressing for seasoning and adjust accordingly with the extra sugar, the extra salt, and the pepper.
Step 4 –Pour the dressing over the salad.
Step 5 –Season the salad with the extra salt and the pepper to taste, and toss to combine.
Step 6 –Top the salad with the remaining crumbled feta and a squeeze of the lemon.
Step 7 –Serve.
