mercredi 28 juillet 2010

Greek Salad

Greek Salad has become one of my standard recipes that I can throw together.  It is good in all seasons but best in the summer when the ingredients are at their best.  It makes a great salad or main course.  There are probably as many recipes for Greek Salad as the number of people who make it but a basic version is composed of tomatoes, olives, lettuce, feta cheese and oregano with a red wine and olive oil vinaigrette.  Optional extras are cucumber, hot peppers and capers.  Of course, if you can get the authentic Greek versions of olive oil, oregano, Kalamata olives, capers and feta - the better the salad will be!   

Don’t worry too much about following the recipe, just throw it together with whichever of the ingredients you have on hand.

Greek Salad                                           
Serves 6

1/2 head of iceberg or romaine lettuce, torn
3 large tomatoes, chopped
1 green pepper, chopped or sliced
1/2 red onion; chopped or sliced
1/4 English cucumber, chopped or sliced
125 mL (1/2 cup) feta cheese, crumbled
15 mL (1 Tbsp) red wine vinegar (or fresh lemon juice)
45 mL (3 Tbsp) olive oil
5 mL (1 tsp) dried oregano
30 mL (2 Tbsp) flat leaf parsley, chopped
125 mL (1/2 cup) Kalamata olives, pitted and chopped
6 hot yellow peppers (optional)
Freshly ground pepper, to taste

Line a large platter (or individual serving plates/bowls) with lettuce.  Arrange tomato, green pepper, onion, cucumber and hot peppers on top.  Sprinkle with the feta cheese.  Blend red wine vinegar and olive oil; drizzle over salad.  Sprinkle with oregano, parsley and olives.  Season with pepper.

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