Greek Salad

Make the dressing first, combining ingredients in the salad serving bowl. Add salad ingredients to the bowl as they are chopped.

A Greek salad does not contain lettuce traditionally but I like to make it with Butter or Bibb lettuce, and lots of it. 

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Dressing is a personal thing. I like different ratios of oil:vinegar for different salads. This one is pretty tart - add more oil, up to about 5 T for the combined 2T of acid (vinegar plus lemon juice).

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I've been enjoying the light Feta from Trader Joes - great flavor and texture from a lower fat cheese. Feta's saltiness and flavor enable it to be used in moderation.

The Dressing 

Combine in a large salad bowl:  

  • 1 T red wine vinegar
  • 1 T lemon juice
  • 3 T olive oil
  • zest of one lemon
  • pinch cayenne pepper
  • 1 t fresh Greek oregano, finely chopped
  • 1 t fresh mint, finely chopped
  • Kosher salt and fresh ground pepper

The Salad 

Chop items in this order, adding tomatoes and lettuce to the bowl last.

  • ½  red onion, thinly sliced
  • ½ red bell pepper, thinly sliced
  • ½ hothouse cucumber, halved, seeded and sliced 
  • Kalamata olives
  • 1 ounce Feta, crumbled
  • 2 heads Butter or bibb lettuce (use 3-4 Bibb heads if they're especially tiny)
  • 2-3 ripe tomatoe, quartered