Easy Greek Salad Recipe
Ingredients
| Iceberg lettuce head | 1 Medium | |
| 1 head curly endive, torn | ||
| 1/4 cup sliced red onion, separated into rings | ||
| Tomatoes | 2 Medium, cut into wedges | |
| Feta cheese | 3/4 Cup (16 tbs), crumbled | |
| Ripe olives | 1/4 Cup (16 tbs), pitted | |
| 1 2-ounce can anchovy fillets, drained (optional) | ||
| 1/3 cup olive oil or salad oil | ||
| White wine vinegar | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Dried oregano | 1/4 Teaspoon, crushed | |
| Pepper | 1/8 Teaspoon | |
Directions
In mixing bowl toss together the torn lettuce, curly endive, and onion rings; mound onto 8 individual salad plates.
Atop the greens arrange tomatoes, feta cheese, olives, and the anchovies, if desired, To make the dressing, in screw-top jar combine the olive oil or salad oil, wine vinegar, salt, oregano, and pepper.
Cover and shake well to mix.
Pour the dressing over the salads.
Atop the greens arrange tomatoes, feta cheese, olives, and the anchovies, if desired, To make the dressing, in screw-top jar combine the olive oil or salad oil, wine vinegar, salt, oregano, and pepper.
Cover and shake well to mix.
Pour the dressing over the salads.
Chef
