Greek Cabbage Salad
By Carrie Floyd, from the Culinate Kitchen collection
| Serves | 4 |
| Total Time | 10 minutes |
Introduction
I like to make this in summer when I have lots of fresh lemon thyme growing in my garden. This salad, with a plate of ripe tomatoes, tzatziki, a bowl of olives, and pita or whole-grain bread, makes for a light dinner on those hot nights when no one wants to cook.
Ingredients
| 1 | small head green cabbage (or half of a large cabbage), tough outer leaves removed, cored, and cut into thin slivers | |
| 4 | Tbsp. extra-virgin olive oil | |
| 3 | Tbsp. red-wine vinegar | |
| 5 | oz. sheep’s milk feta cheese, crumbled | |
| 2½ | Tbsp. fresh thyme, leaves removed, stems discarded | |
| ~ | Salt and freshly ground black pepper |
Steps
- In a medium bowl, toss the sliced cabbage with the oil, vinegar, crumbled feta, and thyme leaves. Season to taste with salt and a generous amount of freshly ground pepper. (Go easy on the salt, as the feta is salty already.) This salad can be served immediately or allowed to rest and wilt (the way I like it) before serving.
This content is from the Culinate Kitchen collection.