Greek Salad Recipe
Ingredients
Salad:
1 garlic clove, cut in half
8 cups torn salad greens (romaine, escarole, and chicory leaves)
2 medium tomatoes, each cut into 8 wedges
1 cup each sliced green bell pepper and pared cucumber
1/2 cup sliced radishes
1/4 cup each sliced red onion and scallions (green onions)
4 each pitted black olives and pimiento-stuffed green olives, sliced
6 ounces feta cheese, cubed or crumbled
2 ounces drained canned anchovies, chopped
Dressing:
1 to 2 tablespoons lemon juice
1 tablespoon plus
1 teaspoon olive oil
1 tablespoon red wine vinegar
1/2 teaspoon oregano leaves
Dash each salt and pepper
Directions
Rub inside of a large wooden salad bowl with cut garlic; mash garlic and reserve.
Add all salad ingredients except garlic, cheese, and anchovies to bowl; cover and refrigerate for 1 hour.
In small bowl combine all ingredients for dressing; add mashed garlic and stir to combine.
Cover and refrigerate until chilled.
To serve, pour dressing over chilled salad and toss thoroughly to combine; add cheese and anchovies and toss gently.
Add all salad ingredients except garlic, cheese, and anchovies to bowl; cover and refrigerate for 1 hour.
In small bowl combine all ingredients for dressing; add mashed garlic and stir to combine.
Cover and refrigerate until chilled.
To serve, pour dressing over chilled salad and toss thoroughly to combine; add cheese and anchovies and toss gently.
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