Servings: two as a main course, four as a first course.
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This is one of my go to salads. I serve it as an appetizer - great with fresh bread.
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.
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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