Recipe for Greek Salad (Salatà Eliniki) - dummies

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.