Greek Salad

Name: Greek Salad
Yield: Makes 4 Servings
Cuisine: Greece
Ingredients: Lemon juice, from 1 lemon; Garlic, 1 clove, minced; freshly ground pepper; Olive oil, ¼ cup (2 fl oz/60 ml), plus 1 tablespoon; Pita breads, 2 rounds; Hearts of romaine (cos) lettuce, 2, coarsely chopped; Dried oregano, ½ teaspoon; English (hothouse) cucumber, 1, halved crosswise and thickly sliced; Tomatoes, 2, cut into wedges; Assorted brine-cured olives, 1 cup (6 oz/185 g); Green (spring) onions, 8, white and pale green parts, thinly sliced; Feta cheese, ½ lb (250 g), crumbled

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Lemon juice, from 1 lemon
Garlic, 1 clove, minced
freshly ground

Europe
Greece
Dinner
Vegetarian
Mediterranean

Method

Make the vinaigrette

In a large bowl, whisk together the lemon juice, garlic, and a generous amount of pepper. Gradually whisk in the ¼ cup oil until well blended.
Warm the pita

Preheat the oven to 300°F(150°C). Cut