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Friday, January 23, 2009

Greek Salad
























































Dresssing
1 cup olive oil (can reduce to 3/4 cup)
2 teaspoons fresh minced garlic
About 1/4 cup of redwine vinegar.
1/2 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
Thin with a little warm water if the taste is good but the dressing is too thick
For the salad:
2 romaine lettuce chopped
3 plum tomato cut in wedges (use Roma tomatoes)
1 english cucumber (peeled, seeded and chopped)
1 red onion cut in slices
1 green bell pepper (optional, seeded and cut into rings or sliced)
1/2 lb feta cheese crumbled (or to taste)
1 cup kalamata olive
This, like the salad nicoise, is a great salad. It is flavorful and refreshing. I added capers to this recipe simply because I like them. I also added scallions and red bell pepper. It is a good idea not to deviate too much from this recipe though. It is a classic dish and should not be tampered with.

I had a bowl of split pea soup with this and it was all I needed.

2 comments:

EmmA Connolly said...

Now thats a salad! could you eat this on a diet?

James Walsh said...

Course you can. The only fat in this is on the bread and in the dressing. You can't cut the dressing out but you can limit the olive oil. You can also cut out the bread but you also have to live a little.