Ree Drummond, also known as The Pioneer Woman, is one of those cooking personalities that fascinates me and repels me at the same time. I mean, she’s just too good to be true. Mother of four adorable home-schooled children, wife to ‘The Marlboro Man’, blogger, photographer, cookbook writer and Food Network celebrity who lives in the middle of nowhere on a huge ranch.
Lifestyle and fairy tale image aside, she makes some mean food. Bricks of butter, tons of cheese, mountains of sugar and huge quantities of meat populate her meals. Every episode of her TV show seems like it is designed to create a fan base on its way (weigh) to heart disease. But, see, that is what I love about her recipes. They are over the top, generally easy to make and always delicious.
The Pioneer Woman’s Greek Salad is one of those delicious recipes. All of the wonderful, fresh components of this popular dish are combined with a hefty dose of feta-laden dressing.
The Pioneer Woman’s Greek Salad
1 head Romaine lettuce, chopped
4 tomatoes, cut into small wedges
1 large cucumber, peeled and cut into chunks
1/2 red onion, thinly sliced
30 pitted Kalamata olives, halved
6 ounces crumbled feta cheese
Fresh parsley, chopped
1/4 cup olive oil
2 Tbs red wine vinegar
1 tsp sugar
1 clove garlic, minced
6 whole Kalamata olives, finely chopped
2. Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Season with salt and pepper.
3. Pour dressing over salad ingredients and toss.
4. Just before serving, top salad with additional feta and squeeze a little lemon juice over the top.
Recipe from The Pioneer Woman
I’m not conflicted one bit about the band Pioneer. Their 2013 debut album ‘Black Pasture’ is brilliant.
“Baby” is as good as it gets musically. I love that cello and those silky vocals.