Greek Salad Recipe
Ingredients
| Romaine lettuce leaves - 8 (preferably the pale green inner leaves), torn into 1-inch pieces | ||
| Hothouse seedless cucumber - 1/2, peeled, quartered lengthwise, and cubed | ||
| Lemon-garlic vinaigrette - 4 tablespoons | ||
| Ripe plum tomatoes | 4 | |
| Scallions | 2 | |
| Flat-leaf parsley - 1/4 cup, chopped | ||
| Bread slice | 4 | |
| Kalamata olive puree - 4 tablespoons | ||
| Feta cheese - 8 ounces, coarsely crumbled | ||
| Kalamata olives | 1/2 Cup (16 tbs) | |
| Red bell peppers | 2 To taste | |
| Mint leaves | 2 Tablespoon, chopped | |
Directions
GETTING READY
1) In a bowl, toss together the lettuce leaves, cucumber, and 2 tablespoons of the vinaigrette and set aside.
2) In another bowl, toss the tomatoes, scallions, and parsley with the remaining 2 table-spoons vinaigrette and set aside.
MAKING
3) On each slice of the toast, spread 1 table-spoon olive puree each.
4) Place on the side of 4 large plates.
5) On these plates, divide and arrange the greens.
6) On top of the greens, spoon the tomato mixture.
FINALIZING
7) Top with the feta cheese and garnish with a few olives.
8) Lay 2 pieces of pepper decoratively on each salad.
SERVING
9) Serve immediately, garnished with mint leaves.
1) In a bowl, toss together the lettuce leaves, cucumber, and 2 tablespoons of the vinaigrette and set aside.
2) In another bowl, toss the tomatoes, scallions, and parsley with the remaining 2 table-spoons vinaigrette and set aside.
MAKING
3) On each slice of the toast, spread 1 table-spoon olive puree each.
4) Place on the side of 4 large plates.
5) On these plates, divide and arrange the greens.
6) On top of the greens, spoon the tomato mixture.
FINALIZING
7) Top with the feta cheese and garnish with a few olives.
8) Lay 2 pieces of pepper decoratively on each salad.
SERVING
9) Serve immediately, garnished with mint leaves.
Chef
