FBD

Athenian Salad (Salata Athenas)

GreekVegetarianIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 1 each head lettuce
  • 1 bunch romaine
  • 10 each radishes, sliced
  • 1 each cucumber, sliced
  • 6 each scallions (with tops), cut into 1/2-inch pieces
  • 0.5 cup olive or vegetable oil
  • 1/3 cup wine vinegar
  • 1 tsp salt
  • 1 tsp dried oregano leaves
  • 24 each Greek or ripe green olives
  • 0.3 cup crumbled feta cheese
  • 1 each ounce) can rolled anchovies with capers, drained

Instructions

  1. 1

    Tear lettuce and romaine into bite-size pieces.

  2. 2

    Place lettuce, romaine, radishes, cucumber and scallions in large plastic bag.

  3. 3

    Close bag tightly and refrigerate.

  4. 4

    Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate.

  5. 5

    Just before serving, shake dressing.

  6. 6

    Add dressing and olives to vegetables in bag.

  7. 7

    Close bag tightly and shake until ingredients are well coated.

  8. 8

    Pour salad into large bowl; top with cheese and anchovies.

  9. 9

    Yields 8 servings.

Tags

greekthe-greek-kitchen