Greek Salad

Name: Greek Salad
Prep time: 20 min
Total time: 50 min
Yield: Serves 4
Cuisine: Greek
Ingredients: 1 small Lebanese (short) cucumber, seeded and diced; 3 teaspoons finely chopped capsicum (pepper), preferably yellow or orange; 100 g (3½ oz) black dry-salted olives; 2 capsicums (peppers) preferably yellow or orange, diced; 30 ml (1 fl oz) lemon juice; 55 ml (1¾ fl oz) olive oil; 30 ml (1 fl oz) red wine vinegar; ½ red onion, diced; 3 anchovies; 250 g (9 oz) feta cheese, diced; 2 pinches salt + 1 turn of the pepper mill; ½ teaspoon dried oregano; 250 g (9 oz) cherry or grape tomatoes; 2 garlic cloves, crushed; 3 teaspoons finely chopped red onion

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

In terms of Greek salad, the benchmark for me is the generous version served at Big Nick’s joint on the Upper West Side of Manhattan, where it comes with a dressing full of crunch.

Ingredients

Dressing

55 ml (1¾ fl oz) olive oil
30 ml (1

Americas
Greece
United States
Starter
Pescatarian
New York
Gluten-free

Method

The Dressing

Whisk the oil, lemon juice, vinegar and oregano together, then add the remaining ingredients and combine.

The Salad

Cut the tomatoes in half lengthways. Halve the anchovies and put them, the cucumber, capsicum and onion in a salad bowl. Add the feta and black olives, pour over the dressing a