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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This has got to be my favorite recipe for a salad! Other than the Greek Salad I got in an Italian restaurant in Moscow, Russia, this salad is the most flavorful. The only standard ingredients of a Classic greek Salad are the olives and the Feta Cheese. All the rest can be varied according to taste. try substituting 1 small head romaine lettuce for the iceberg and endive (I do and love it!). For a Mediterranean-style salad, substitute 1 large can tuna in water, drained and flaked, for the Feta Cheese. Ingredients:
1/2 medium head iceberg lettuce, shredded |
1/2 head curly endive lettuce, torn |
1 medium green pepper, seeded and coarsely chopped |
1 medium tomato, coarsely chopped |
1/2 medium red onion, sliced and separated into rings |
8 ounces crumbled feta cheese |
6 large green olives |
6 large ripe olives |
1 (2 1/4 ounce) can sliced ripe olives |
1/4 cup sliced green onion |
1 medium cucumber, sliced |
2/3 cup olive oil |
1/3 cup white wine vinegar |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Note: Because it is stored in brine, feta cheese can sometimes be quite salty. To reduce the saltyness, rinse the cheese in a colander under cold water, and pat dry before you crumble it.
2. Combine lettuce, endive, green pepper, tomato, onion, and cheese in a large mixing bowl. Place on a large platter. Garnish with olives and green onion; arrange cucumber slices around outer edge of platter. Refrigerate.
3. For the Dressing:.
4. Combine the olive oil, vinegar, oregano, salt, and pepper in a jar. Cover tightly and shake well.
5. Pour dressing over the salad just before serving.
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