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Greek Salad

Greek Salad

2004-01-19 15 11 lettuce, bell pepper, cucumber, tomato, olives, vinegar, oil, oregano, salt & pepper, cheese, pepperoncini dinnerfirst coursesidesaladvegetarian

We toss together chopped vegetables, olives, and feta cheese, dressed simply with red wine vinegar and olive oil, for a filling Greek salad. We replace the classic red onion and iceberg or romaine lettuces with a bagged butter lettuce and radicchio mix, but otherwise, it is just like one of our favorite salads at our favorite restaurants. Originally served as part of Greek Gumbo.

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Greek Salad

Servings & Time

  • Serves: 4
  • Prep Time: 15 min

Tools & Appliances

  • Bowl
  • Cutting Board

Ingredients

  • 1 cup bagged, butter lettuce and radicchio mix lettuce
  • ½ cup green bell pepper (chopped)
  • ½ large English cucumber (rinsed)
  • 1 large beefsteak tomato (rinsed)
  • 10 pitted Kalamata olives
  • ½ tablespoon red wine vinegar (or more to taste)
  • 1 tablespoon extra-virgin olive oil (or more to taste)
  • dried oregano
  • salt & pepper
  • 4 ounces feta cheese (sliced)
  • whole, for garnish pepperoncini

Instructions

In a large bowl, we put the lettuce mix and green pepper. On our cutting board, we chop our cucumber, yielding 1¼ cups. We cut strips of the fleshy part off the tomato, leaving behind the seed pod. We chop the tomato, yielding ½ cup plus 2 tablespoons.

We add the olives, vinegar and oil, a sprinkle of oregano, a little salt and freshly ground pepper, to the bowl and toss well. We garnish the serving plates with the feta cheese and pepperoncini.