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Scott Phillips

Servings: two as a main course, four as a first course.

 

Ingredients

  • 2 tsp. fresh lemon juice
  • 2 tsp. red-wine vinegar
  • 2 Tbs. extra-virgin olive oil
  • 1/4 tsp. dried oregano, crushed
  • Kosher salt and freshly ground black pepper
  • 1 large ripe tomato (about 9 oz.), cut into chunks
  • 1/2 cucumber, peeled and cut into large dice
  • 1/4 medium red onion, thinly sliced
  • 8 to 10 large leaves from a heart of romaine lettuce
  • 16 to 20 large mint leaves (from about 4 sprigs)
  • 5 oz. feta cheese, cut into 3/4- to 1-inch cubes
  • 3 oz. black olives, such as kalamata (about 1/2 cup)

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 240
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 30
      Sodium (mg): 990
      Carbohydrates (g): 9
      Fiber (g): 2
      Protein (g): 7

Preparation

  • In a small bowl, whisk the lemon juice, vinegar, olive oil, and oregano with a fork; season with salt and pepper. Put the tomato, cucumber, and red onion in a salad bowl. Sprinkle lightly with salt (about 1/4 tsp.). Give the vinaigrette a whisk, pour about 1 Tbs. of it over the vegetables, and toss lightly.
  • Wash and dry the lettuce. Trim the tops of the leaves if they’re bruised or browned, cut the leaves lengthwise into 3 strips, and then across into large squares. Wash and dry the mint and cut crosswise into thin strips (you should have about 1/4 cup, loosely packed). Add the lettuce to the salad bowl. Add one cube of feta to the remaining vinaigrette and mash with a fork. Pour over the lettuce and vegetables and toss. Add the remaining feta and the olives and sprinkle on the mint. Toss gently and serve right away.

Reviews

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Reviews

  • In_a_Pinch | 07/13/2014

    This is one of my go to salads. I serve it as an appetizer - great with fresh bread.

  • whatscooking | 06/08/2011

    While this may not be an authentic Greek salad, I will say that it is a great Greek American salad, similar to what you'd find in a Greek restaurant in Chicago. Many restaurants offer a farm style salad too which doesn't have lettuce. You could leave the lettuce out if that's what you're going for. Otherwise, the dressing on this salad is spot on: just tart enough and a little mashed feta in it makes it really good. Look for Krinos oregano or another Greek oregano if you find it. It is superior and makes a big difference. This is a people pleaser in the summer. Make sure the lettuce is COLD and crisp.

  • User avater
    josephnl | 04/04/2009

    Although this recipe would make a good Greek salad, it is not really typical of the salads one will see throughout Greece. First, a typical Greek salad will almost never have lettuce or mint leaves as components. Also, rather than cubed, the salad is usually served with a large slice of feta cheese on which dried oregano has been sprinkled. Lastly, there are often, but not always, a few capers thrown into the salad.

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