Greek Salad

Name: Greek Salad
Yield: Yield: 8 servings.
Cuisine: Greek
Ingredients: 1 red onion or ¼ Spanish onion; 2 heads romaine lettuce; ½ tsp dried oregano; salt and freshly ground black pepper to taste; juice of 1 lemon (3 Tbsp); ½ tsp dry mustard; 1 large clove garlic; ½ cup extra-virgin olive oil; 2 dozen black olives; ½ lb (250 g) feta cheese; 2 cups cherry or grape tomatoes or 2 large ripe tomatoes, cut in wedges; 2 cups cherry or grape tomatoes or 2 large ripe tomatoes, cut in wedges; 3 mini seedless cucumbers (or ½ English cucumber); 2 cups cherry or grape tomatoes or 2 large ripe tomatoes, cut in wedges; 1 red and 1 green bell pepper, halved; 3 mini seedless cucumbers (or ½ English cucumber); 1 red onion or ¼ Spanish onion; 1 red and 1 green bell pepper, halved; salt and freshly ground black pepper to taste; 1 can flat anchovies, drained

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

In Detroit, cut-up cooked beets are added to Greek Salad!

Ingredients

2 heads romaine lettuce
1 red onion or ¼ Spanish onion

Europe
Americas
Greece
United States
Detroit
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Wash lettuce; dry well. Tear into bite-sized pieces and place in large salad bowl.

Slicer: Slice onion, peppers and cucumbers, using medium pressure. Pat dry with paper towels. Add to salad bowl along with tomatoes and olives, reserving a few olives for garnishing.

Steel Blade: Process feta cheese with quick on/offs, until crumbled. Add to salad. Wipe out processor