Greek Salad Recipe
Ingredients
| Iceberg lettuce head | 1 Medium | |
| 1 head curly endive, chopped | ||
| 2 tomatoes, peeled and chopped | ||
| Ripe olives | 1/4 Cup (16 tbs), pitted | |
| 1/4 cup sliced green onion | ||
| 2/3 cup olive or salad oil | ||
| White wine vinegar | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Oregano leaves | 1/4 Teaspoon, crushed | |
| Pepper | 1/8 Teaspoon | |
| Feta cheese | 3 Ounce, cubed | |
| 1 3-ounce can anchovy fillets, drained | ||
Directions
MAKING
1) In a large bowl toss greens.
2) Place the mixture on individual plates.
3) On the top of greens arrange tomato, olives, and green onion.
4) Take a screw-top jar and add olive oil, vinegar, salt, oregano, and pepper.
5) Place the lid and shake well.
6) Pour mixture on the salad.
SERVING
7) Serve topped with feta cheese and anchovies.
1) In a large bowl toss greens.
2) Place the mixture on individual plates.
3) On the top of greens arrange tomato, olives, and green onion.
4) Take a screw-top jar and add olive oil, vinegar, salt, oregano, and pepper.
5) Place the lid and shake well.
6) Pour mixture on the salad.
SERVING
7) Serve topped with feta cheese and anchovies.
Chef
