Greek Salad

Name: Greek Salad
Yield: Serves 6 to 8
Cuisine: Europe, Greek
Ingredients: 3 tablespoons, red wine vinegar; 1 1/2 teaspoons, lemon juice from 1 lemon; 2 teaspoons, minced fresh oregano leaves; 1/2 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 1 medium clove, garlic, pressed through garlic press or minced (about 1 teaspoon); 6 tablespoons, olive oil; 1/2 , medium red onion, sliced thin (about 3/4 cup); 1 , medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 2 cups); 2 hearts, romaine lettuce, washed, dried thoroughly, and torn into 1 1/2-inch-pieces (about 8 cups); 2 , large vine-ripened tomatoes (10 ounces total), each tomato cored, seeded, and cut into 12 wedges; 1/4 cup, loosely packed torn fresh parsley leaves; 1/4 cup, loosely packed torn fresh mint leaves; 6 ounces, jarred roasted red bell pepper, cut into 1/2 by 2-inch strips (about 1 cup); 20 , large kalamata olives, each olive pitted and quartered lengthwise; 5 ounces, feta cheese, crumbled (1 cup)

Main Courses
Europe
Greek
Fruits & Vegetables
Eggs & Dairy
Cheese
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated September/October 2002, America's Test Kitchen TV

Iceberg lettuce, green peppers, tasteless tomatoes, bland feta, and canned olives. Sound familiar? We wanted a Greek salad that was worth eating.

SERVES 6 to 8

TIME 25 minutes, plus 20 minutes marinating

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