Greek Salad with Oil and Vinegar Dressing
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| Meal type | Salad |
| Region | Greek |
| From book | slightly adapted from The Complete Middle East Cookbook |
Eating vegetables shouldn’t be a chore, and this Greek salad makes it easy. There’s something to activate every taste receptor.
Ingredients
salad
- romaine lettuce
- thinly sliced red onion rings
- sliced radishes
- tomato wedges
- sliced cucumber
- sliced pepperoncini
- sliced celery
- block of feta cheese
- Greek black olives
- anchovy fillets
- fresh parsley (chopped)
- pickled capers
salad dressing
- 1/2 cup high-quality extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 teaspoons chopped fresh oregano or parsley
- 1 clove garlic (finely minced)
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon salt
- freshly ground black pepper
Note
I didn't list quantities for the toppings as it really depends on if you're serving this as an appetizer to a larger meal or as a lunch. Just use as much of an ingredient as you wish.
Directions
| Salad | |
| Step 1 | |
| Break up romaine lettuce, or shred coarsely using a very sharp knife. Divide lettuce among plates or place into a large serving bowl. Add all the other ingredients. Sprinkle on the parsley. | |
| Salad Dressing | |
| Step 2 | |
| Combine ingredients in a small bowl or measuring cup and beat well with a fork, or put the ingredients in a screw top jar, seal and shake well. Beat or shake again just before using. | |
| Step 3 | |
| Add dressing to the salad just before serving. | |