Greek Salad

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

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

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