Published September 1, 2002.
Iceberg lettuce, green peppers, tasteless tomatoes, bland feta, and canned olives. Sound familiar? We wanted a Greek salad that was worth eating.
Most versions of a Greek salad consist of iceberg lettuce, chunks of green pepper, and a few pale wedges of tomato, sparsely dotted with cubes of feta and garnished with one forlorn olive of questionable heritage. The accompanying dressing is loaded with musty dried herbs and the whole lot is usually served in a plastic takeout container.
We wanted a salad with crisp ingredients and bold flavors, highlighted by briny olives and tangy feta, all married together with a bright-tasting dressing infused with fresh herbs.
For the dressing use a combination of lemon juice and red wine vinegar for balanced flavor, and add fresh oregano, olive oil, and a small amount of garlic. Pour the dressing over a combination of fresh vegetables that includes romaine lettuce, tomatoes, onions, and cucumbers. Toss with fresh mint and parsley, and roasted peppers, and sprinkle generously with feta cheese and olives.
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