Glorious Greek salad
Source of Recipe
First published in Chatelaine's 01/1995 issue
List of Ingredients
4 large tomatoes
1 small red onion
1/3 cup ( 75 mL) olive oil
3 tbsp ( 45 mL) red-wine vinegar
3 crushed garlic cloves
1/2 tsp ( 2 mL) granulated or brown sugar
1 tsp ( 5 mL) dried leaf oregano
1/4 tsp ( 1 mL) salt
1/4 tsp ( 1 mL) freshly ground pepper
1/4 tsp ( 1 mL) cayenne
1 tsp ( 5 mL) anchovy paste (optional)
10 cups ( 2.5 L) bite-size pieces mixed salad greens, such as leaf lettuce, romaine, escarole and arugula
2 green onions, thinly sliced
1/3 cup ( 75 mL) small Mediterranean-style black olives
1/4 cup ( 1 mL) fresh mint leaves, coarsely chopped (optional)
1 green pepper
1/2 English cucumber
1 cup ( 250 mL) small cubes feta cheese, about 1/4 lb (125 g)
Recipe
1. Cut unpeeled tomatoes in half. Squeeze out seeds and juice and discard. Then, cut tomatoes into bite-size pieces. Very thinly slice red onion.
2. Measure all dressing ingredients into a medium-size bowl. Whisk until blended, then gently stir in tomatoes and red onion. Let mixture stand at room temperature, uncovered, for at least 1 hour, or preferably several hours, to allow tomatoes to soften and soak up dressing flavors. Stir occasionally.
3. Prepare salad by combining salad greens, green onions, olives and mint, if using, in a large bowl. Seed green pepper. Cut pepper and unpeeled cucumber into chunks and add to salad.
4. Just before serving, pour entire marinated tomato mixture, including juices, over salad greens mixture. Sprinkle feta cheese overtop and toss until evenly mixed. Serve right away
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