Description
The simple green salad served at every restaurant table in Portugal - leafy greens, ripe tomatoes, white onion, and a bright oregano vinaigrette.
Ingredients
Units
Scale
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- Ground black pepper, to taste
Salad
- 1 head leafy lettuce, washed and roughly chopped
- 2 heirloom tomatoes (or oxheart, if in Portugal), washed and cut into wedges
- 1/2 white onion, halved and thinly sliced
Instructions
- In a small jar with a lid, combine all dressing ingredients. Seal and shake well to combine.
- Add lettuce to a large salad bowl. Drizzle the dressing over the top and toss well to coat. Layer on tomatoes and onion and add a little more dressing. Taste and adjust salt, pepper, or vinegar as needed. Serve immediately.
Notes
- Dress the salad right before serving - it wilts quickly once dressed.
- Common additions include shredded carrot, sliced cucumber, olives, or a clove of minced garlic.
- Outside of Portugal, heirloom tomatoes are the best substitute for oxheart - look for the ripest ones you can find.
- Prep Time: 10
- Category: Easy Recipe
- Method: No cook
- Cuisine: Portuguese