Recipe for Greek Salad (Salatà Eliniki)
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.
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
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.
Scatter the lettuce on a platter. Sprinkle with the dill. Cover with the onion rings, cucumber, tomatoes, olives, and feta cheese.
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.