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Greek Salad

Source of Recipe

From "Cooking for Comfort" by Marian Burros


Recipe Introduction

"So this doesn't resemble the last Greek salad you had in a Greek restaurant. It certainly doesn't resemble the first Greek salad I ever had. But I discovered that there is no such thing as a definitive recipe for what we call Greek salad and the Greeks call Horiátiki Salata. For one thing, the dried oregano has been replaced by fresh. For another, the green pepper, not always present, has been changed to yellow pepper. The cucumber is now a Kirby and is not peeled. And just as we can easily get fresh herbs and different color peppers, we can find real Greek olives and no longer have to rely on the ones that come from California in a can. This version is a stunner: gorgeous colors — yellow, black, red, green, white — with intense flavors."

List of Ingredients

â—¦ 6 tablespoons peppery extra virgin olive oil
â—¦ 2 tablespoons white wine vinegar
â—¦ 1 large yellow bell pepper, trimmed, seeded, and cut into narrow strips
â—¦ 2 Kirby cucumbers, unpeeled, washed, trimmed, and cut in â—¦
â—¦ â…›-inch-thick round slices
â—¦ 2 green onions, white and light green part only, thinly sliced
â—¦ 20 pitted Kalamata olives, halved
â—¦ 2 large ripe tomatoes, cut in eighths
â—¦ 1 tablespoon chopped fresh oregano
â—¦ 4 ounces feta cheese, preferably Greek
â—¦ Salt to taste



Recipe

Whisk together the oil and vinegar; set aside.

In a serving bowl, combine the pepper, cucumbers, green onions, olives, and tomatoes.

Sprinkle with the oregano and crumble the cheese over the mixture. Season with the salt; whisk the dressing once more, pour it over the salad, and mix well.

Makes 6 to 8 as a salad;
3 to 4 servings as a main course



• Above all, pick the very best tomatoes you can find in season.
Whether they are yellow or zebra-striped or white, it doesn't make any difference. Flavor is all that matters.

• Greeks strew all kinds of fresh herbs in season over the salad.