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Greek Salad

We toss together chopped vegetables, olives, and feta cheese, dressed simply with red wine vinegar and olive oil, for a filling Greek salad. We replace the classic red onion and iceberg or romaine lettuces with a bagged butter lettuce and radicchio mix, but otherwise, it is just like one of our favorite salads at our favorite restaurants.

Servings and Times

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Tools and Appliances

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Ingredients

1 cup bagged, butter lettuce and radicchio mix lettuce
½ cup green bell pepper
½ large English cucumber
1 large beefsteak tomato
10 pitted Kalamata olives
½ tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
dried oregano
salt & pepper
4 ounces feta cheese
whole, for garnish pepperoncini

In a large bowl, we put the lettuce mix and green pepper. On our cutting board, we chop our cucumber, yielding 1¼ cups. We cut strips of the fleshy part off the tomato, leaving behind the seed pod. We chop the tomato, yielding ½ cup plus 2 tablespoons.

We add the olives, vinegar and oil, a sprinkle of oregano, a little salt and freshly ground pepper, to the bowl and toss well. We garnish the serving plates with the feta cheese and pepperoncini.

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