Monday, Jun 18, 2018
One of America's Great Newspapers ~ Toledo, Ohio


Greek Salad (Salata)

1/2 head iceberg, romaine, or bibb lettuce

4 ripe tomatoes, quartered

1 medium cucumber, peeled and sliced

1 green pepper, cored and sliced into thin rounds

1/2 medium onion, sliced and separated into rings

1/2 pound feta cheese, crumbled or cut into -inch cubes

15 to 20 black Greek olives

Optional: Parsley, salonika peppers, anchovy fillets, and capers

Salt and pepper to taste

For the Dressing:

23 cup extra virgin olive oil

13 cup red wine or cider vinegar

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon pepper

Optional: 1/4 teaspoon garlic powder

For salad: Cut lettuce into bite-size pieces and place in large salad bowl. Top with remaining ingredients listed, adding, if desired, the optional choices.

To prepare dressing: Pour ingredients into shaker bottle or plastic container and shake to thoroughly mix. Pour dressing over salad just before serving and lightly toss. If desired add salt and pepper to taste.

Yields: 4 to 6 servings

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