VCE: Greek Salad

[Guest guest]

* Exported from MasterCook *

 

Greek Salad

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 164

Serving Size : 1 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups salad greens -- about

such aswatercress or romaine hearts

OR oakleaf lettuce or escarole or purslane

OR other wild greens -- torn into pieces

4 ripe tomatoes -- cut into wedges

1 large cucumber -- halved

seeded and thinly sliced

1 green bell pepper

thinly sliced into rings

1 small mild onion -- thinly sliced

8 peperoncini

2 tablespoons capers -- rinsed

12 Kalamata olives

4 ounces feta cheese -- cubed or crumbled

1 teaspoon dried oregano -- preferably Greek

1/3 cup coarsely chopped parsley

Salt and freshly milled pepper

1/4 cup extra virgin olive oil

1 lemon -- cut into wedges

 

Serves 4 to 6

 

Many greens are far more interesting - and traditional - than the mounds of

iceberg lettuce that seem to be a part of every American Greek salad. Do

give them a try.

 

Line a platter with the greens. Arrange the tomatoes, cucumber, and green

pepper on the platter. Scatter the onion rings over them and intersperse

the peperoncini, capers, and olives with the cheese. Sprinkle the oregano

and parsley over the salad, then season with salt and pepper. Drizzle the

oil over all and garnish with the lemon wedges.

 

 

 

- - - - - - - - - - - - - - - - - -