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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe was printed in a magazine many years ago in an article with a menu and recipes for a Greek Gourmet Dinner Party. I've made it numerous times, sometimes adding grilled chicken breast or cold boiled and peeled shrimp for a complete dinner. It's one of our favorites during the hot, humid summers here in Texas! Ingredients:
3/4 cup olive oil |
1/4 cup red wine vinegar |
1 garlic clove, minced |
1 teaspoon salt (to taste) |
1 teaspoon oregano |
1/2 teaspoon fresh ground pepper |
1 head romaine lettuce (about 2 lbs., or mixed greens such as escarole and chicory lettuce) |
8 radishes, sliced |
2 tomatoes, cut in wedges |
1/2 red onion, thinly sliced and separated |
1 cucumber, peeled and sliced |
1 green pepper, seeded and cut into thin strips |
1/4 lb feta cheese |
1/4 lb ripe greek olive |
1 (2 ounce) can anchovy fillets |
Directions:
1. Dressing:
2. In a jar with a tight-fitting lid combine all dressing ingredients.
3. Cover and shake well to blend; shake again when ready to dress salad.
4. *Can be prepared ahead to this point. Cover and refrigerate up to two days.
5. Salad:.
6. In large salad bowl, tear greens into bite-sized pieces.
7. * Can be prepared ahead to this point. Cover with a damp paper towel; refrigerate up to 24 hours. Wrap vegetables separately in plastic wrap or bags. Refrigerate up to six hours.
8. Just before serving, add vegetables to greens and toss.
9. Add cheese, olives, and anchovies.
10. Toss with enough dressing to make the lettuce glisten or serve the dressing on the side.
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