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

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

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