Greek Garden Salad

I love salad and will eat it any chance I get. Greek Garden Salad, with its wonderful flavors and textures, happens to be one of my favorite salads.  The saltiness of the olives, the creaminess of the feta, along with the aromatic flavors of the oregano, make this a delicious salad on its own. This salad can paired with grilled meat, chicken, or  fish. This salad will definitely be my go-to salad this summer.

                                                        Greek Garden Salad
                                                              adapted from
                                                     The New Greek Cuisine
                                                              Jim Botsacos
                                                         with Judith Choate

                   

Ingredients
3 beefsteak tomatoes
1 hothouse cucumber, scored, quartered
   lengthwise, and cut crosswise 1/4 inch thick
1 small red onion
20 kalamata olives, pitted and thinly sliced
   crosswise
1 cup diced feta cheese
1 tablespoon well-drained capers
Red Wine Vinaigrette
1 teaspoon dried Greek oregano
Coarse salt and freshly ground pepper
2 cups shredded romaine

Directions

Core the tomatoes.  Cut each tomato in half crosswise,  then cut each half into 5 pieces. Place the pieces in a mixing bowl. Add the cucumber.

Cut the onion in half lengthwise and then slice each half lengthwise into thin julienne. Add the onion to the bowl.

Add the olives, cheese,  and capers. Add the vinaigrette and toss to coat. Taste and season with oregano and salt and pepper to taste.

Place an equal portion of the lettuce on each of 6 salad plates or bowls. Top with an equal portion of the tomato mixture,  sprinkle lightly with oregano, and serve immediately.

Red Wine Vinaigrette
Ingredients
1/4 cup red wine vinegar
1 garlic clove,  peeled and smashed
1 teaspoon dried Greek oregano
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Directions

Combine the vinegar with the garlic and oregano in a small mixing bowl.  Add the oil and, using a wire whisk, beat constantly until the mixture is emulsified.  Season with salt and pepper to taste.

Whisk briefly before using.

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