~ Mexican Greek Salad


One day when I was eating a Greek salad, I began to think about how it might taste with cotija cheese instead of feta. I enjoy Greek salad, but it has always left me feeling as though something was missing. My cook’s brain started running through all the possibilities of ingredients that I could add to my salad to make it more fulfilling of an experience, and yes, more Mexican.

I went to the kitchen and took out a large salad bowl. I piled hand-ripped romaine leaves inside. I chose Persian cucumbers because of their tenderness. Then I added all of the classic Greek ingredients plus a few extras such as fresh tomatillos, Mexican oregano and fragrant chopped cilantro. It took only one taste to know that I loved this salad, and will make it again and again.

First, there was salad. Then, there was fusion. Finally, taste buds everywhere could be happier.



(Makes 4 servings)

1/2 head romaine lettuce, hand ripped into bite-sized pieces

3 thin-sliced Persian cucumbers

3/4 cup grape tomatoes

2 peeled and stemmed tomatillos, cut into 8th (quartered, and then halved)

1 firm but ripe avocado, cut into chunks

1/2 red onion, chopped into small pieces

2 ozs. crumbled Feta cheese

2 ozs. crumbled Cotija cheese

1/2 bunch of cilantro leaves, chopped

8 Kalamata olives, pitted

8 Castelvetrano olives, pitted

2 tsp. cried Mexican oregano

salt and pepper to taste

1 tbsp. red wine vinegar

1 tbsp extra virgin olive oil

juice of 1 lime



1. Hand-rip approximately 1/2 head of romaine lettuce.

2. Combine and toss all other ingredients.

3. Serve in a salad bowl or as a side dish as I did with my Fiery Crab Cakes with Avocado-Cilantro Aioli.

4. Enjoy the fusion that surrounds you.

Note: You can add more or less oil and vinegar to suit your taste. If you are avoiding gluten, check the vinegar and cheeses to make sure they don’t contain wheat.





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