Great Greek salad
Jun 1, 2006 Chatelaine 0 Preparation time: 10 minutes Makes: 6 to 8 servings
- ½ cup (125 mL) olive oil
- 3 tbsp (45 mL) red wine vinegar
- 2 to 3 garlic cloves, minced
- 1 tsp (5 mL) anchovy paste (optional)
- 1 tsp (5 mL) dried oregano leaves
- 18 oz (510 g) pkg romaine hearts or 1 large head romaine
- ½ red onion, thinly sliced
- 1 small English cucumber
- 1 pint cherry or grape tomatoes
- ½ cup (125 mL) kalamata olives
- ½ cup (125 mL) shredded fresh mint
- 8 oz (250 g) feta
- A handful of fresh mint perks up this traditional salad loaded with lots of tomatoes, cucumber and tangy feta. Tote it to your next potluck – it’s good for feeding a crowd.
- For dressing, in a medium-size bowl, whisk oil with vinegar, 2 garlic cloves, anchovy paste and oregano until evenly mixed. Taste and add remaining garlic clove, if you wish.
- Tear romaine into bite-size pieces and place in a large bowl with onion. Slice cucumber in half lengthwise, then thinly slice. Cut tomatoes in half. Pit olives and slice in half. Add cucumber, tomatoes, olives and mint to romaine. Stir dressing, then pour three-quarters overtop and toss to evenly mix. Taste and add remaining dressing, if needed. Crumble cheese overtop. Add Toasted Pita Crisps for a flavourful crunch.
- Fantastic Feta
- All feta is not created equal. There are many kinds, each with different flavours and textures. Look for these at the grocery store and cheese shop.
- * Canadian Usually made from pasteurized cow’s milk. It has a firm texture and mild flavour. Canadian goat feta is creamier and has more flavour.
- * Greek Traditionally made from sheep’s milk, which produces a stronger and creamier flavour. It’s sometimes mixed with goat’s milk.
- * Bulgarian Less salty than traditional Greek feta, but still very creamy in both taste and texture.
- * Macedonian Soft, creamy texture and mild, salty flavour.