The Greek salad is all about the individual flavors of the ingredients enhanced with great olive oil. Buy
the best extra-virgin oil you can afford and enjoy. I like to arrange or compose this salad, but you can
also throw it all in a bowl and toss.
1 head iceberg lettuce, torn into bite-sized pieces
2 tomatoes, cut in eighths
1/2 cucumber, sliced – (peel if using conventional cukes – for English leave peel on)
½ lb. feta, sliced
½ cup pitted Kalamata olives
1/3 cup pepperoncini, chopped
Juice of half a lemon
IArrange the lettuce, tomatoes, cucumbers, feta, olives and pepperoncini on a large platter. Pour
dressing over salad. Drizzle with lemon juice and arrange anchovies if using.
1/3 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon oregano
½ teaspoon black pepper
½ cup extra-virgin olive oil
Combine the red wine vinegar, salt, oregano, black pepper and olive oil. Stir to combine.