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.
Whisk the oil, lemon juice, vinegar and oregano together, then add the remaining ingredients and combine.
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 and mix gently so as not to crush the feta and anchovies. Refrigerate for at least 30 minutes and serve cold.
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