By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

People who haven’t ever sampled a Greek salad don’t know what they’re missing. When properly made, a Greek salad should be a combination of lettuce, tomatoes, onions, and cucumbers, livened up with the tangy addition of Greek olives, feta cheese, and a fresh vinaigrette made with a wine vinegar and lemon juice.

[Credit: ©]
Credit: ©

Preparation time: 15 minutes

Yield: 4 servings

1 large head romaine lettuce

1⁄2 cup snipped fresh dill

1 small red onion, cut into thin rings

1 cucumber, peeled, seeded, and thinly sliced

1 large tomato, cored and diced

1⁄2 cup kalamata olives

1⁄2 cup crumbled feta cheese

1⁄4 cup extra-virgin olive oil

1 tablespoon red wine vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

  1. Lay the romaine lettuce on a cutting board. With leaves still intact, cut into a 1⁄2-inch shred. Place in a colander or salad spinner. Wash and dry well.

  2. Scatter the lettuce on a platter. Sprinkle with the dill. Cover with the onion rings, cucumber, tomatoes, olives, and feta cheese.

  3. In a small bowl, whisk together the olive oil, vinegar, lemon juice, oregano, and salt and pepper. Pour the dressing over the salad and serve.