Greek Salad Recipe
(Salata)
Fresh green salads infused with the flavors of locally produced olive oil and vinegar are a highlight of traditional Greek cuisine.
1/2 cup extra-virgin olive
oil (preferably Greek)
2 tablespoons red wine vinegar
Salt and freshly ground black pepper, to taste
2 cups torn romaine
and/or other favorite
greens, rinsed and patted dry
2 ripe tomatoes, cut into wedges
1 cucumber, peeled and thinly sliced
8 Kalamata olives
1/2 cup feta cheese, preferably made from goat’s milk
or sheep’s milk, crumbled
2 teaspoons dried oregano (preferably Greek)
2 cups torn romaine
and/or other favorite
greens, rinsed and patted dry
2 ripe tomatoes, cut into wedges
1 cucumber, peeled and thinly sliced
8 Kalamata olives
1/2 cup feta cheese, preferably made from goat’s milk
or sheep’s milk, crumbled
2 teaspoons dried oregano (preferably Greek)
In a salad bowl, whisk together the olive oil, vinegar, salt and pepper. Add the lettuce, tomatoes, cucumber, olives, feta cheese and oregano. Toss to mix well and serve immediately. Serves 4.
See more recipes in Heart-Healthy Eating With Delicious Mediterranean Dishes.
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