Greek Salad with Thyme Vinaigrettecomments (8) February 2nd, 2010
1-1/2 pounds green cabbage, shredded
1 medium red onion, halved and sliced thin
6 ounces Kalamata olives, pitted and halved
8 ounces Feta cheese, crumbled
About 1/4 to 1/3 cup olive oil
About 3 tablespoons red or white wine vinegar, or lemon juice
2 tablespoons chopped thyme leaves
1 teaspoon salt
1 medium bunch spinach
Freshly ground black pepper
This recipe is from the first book that I co-authored with Carolyn Dille, Cooking with Herbs (Van Nostrand Reinhold, 1981), and it is as good now as it was then. This is one of those tried-and-true old-standbys—easy to make and great to take to a potluck—everyone always loves it. It is fresh and tasty and crunchy anytime, however in winter it brightens a meal of soup or stew with some good bread to accompany. If you need to substitute dried thyme for fresh, use about 2 teaspoons crumbled leaves.
Serves 6 to 8
Toss the cabbage, onion, olives, and cheese together in a large bowl.
Whisk the olive oil, vinegar or lemon juice, chopped thyme leaves, and salt together and toss the vinaigrette with the salad. Let the salad stand at cool room temperature for at least an hour, or up to 4 hours. Adjust the seasoning if necessary.
Refrigerate the salad for about 30 minutes before serving. Wash and stem the spinach. Just before serving, toss the spinach with the salad and season with pepper.
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posted in: herbs, cabbage, salad, spinach, thyme