Tuesday, March 1, 2011

Greek Salad

It wouldn't be Greek week without your typical Greek salad (or at least the American version of a Greek salad). I'm sure most of us have enjoyed one of these before, or something very similar. I think the most important thing you can do to make your salad taste great is buy a good quality feta cheese. If your feta is outstanding, your salad will be too.
Makes 8 servings

1 head green leaf or romaine lettuce, torn or chopped in bite-size pieces
1 pint grape or cherry tomatoes, seeded and chopped in half (or quarters if large)
1/2 seedless English cucumber, peeled, sliced and cut in halves or quarters
1 small red, yellow or green bell pepper, seeded and chopped (optional)
1/2 cup sliced red onion
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 small clove garlic, pressed
1/2 teaspoon dried oregano
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and halved

1.      Combine lettuce, tomatoes, cucumber, pepper, and onion in a large bowl.
2.      Drizzle with oil and vinegar. Add garlic and oregano (crush oregano with your fingers as you add it). Season with salt and pepper. Toss to coat.
3.      Toss in feta cheese and olives and serve.

green leaf lettuce
feta cheese
here's the wrapper from a brand I like
I added everything, except the bell pepper (I didn't have any).

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