Home Books Recipe Stash Cooking Tips Blog About Julie Appearances Newsletter Connections

Browse By Course
Browse By Ingredient
Top 10 Favourites

The Best Quick Greek Salad

Serves 6
This is a handy recipe to have in your repertoire to serve alongside barbecued meats. If you can find small Lebanese cucumbers, use one in this salad in place of regular cucumber - they're more delicate in flavor.
The Best Quick Greek Salad

1/2 small red onion, peeled and sliced
1/2 cup Kalamata olives, drained
3 vine-ripened tomatoes, cut into chunks
1/3 telegraph cucumber (long, tender-skinned cucumber), peeled and cut into wedges
4 to 5 ounces romaine lettuce leaves or 1 small head romaine lettuce, washed, dried and torn into bite-sized pieces
3 Tbsp extra-virgin olive oil
1 1/2 Tbsp red wine vinegar
Salt and freshly ground black pepper
1 Tbsp chopped parsley
1 Tbsp chopped dill (optional)
About 4 ounces feta cheese, crumbled (choose a dryish kind)

[US Measurements | Metric ]
1 Soak onion in cold water for 15 minutes. Drain and pat dry.

2 Put olives, tomatoes, cucumber and onion in a large bowl with cos lettuce.

3 In a small bowl, whisk extra-virgin olive oil and vinegar with 1/4 teaspoon salt and a good grinding of black pepper. Whisk in the herbs, then pour the dressing over the salad. Toss gently, top with crumbled feta and serve.

go back
   © 2010 Julie Biuso
Contact | Press Room | Site Map