Greek Salad / Salata

• Число порций: 4

• 6 cups (1 1/2 liters) bite-sized pieces of greens (lettuce, chicory, escarole, romaine, endive, etc.)
• 1 garlic clove, halved
• 2 tomatoes, cut into wedges
• 1 cucumber, sliced
• 1 green pepper, halved, seeded, deribbed and sliced
• 2 scallions, chopped
• 2 small onions, sliced
• 4 o 5 radishes, sliced
• 1/4 cup (50 ml) chopped fresh parsley
• 4 oil-packed flat anchovy fillets, rinsed and patted dry
• 1/3 cup (75 ml) ripe olives, pitted
• 1/2 cup (125 ml) feta cheese (about 2 oz. [75 g.])
• 3 tbsp. (45 ml) fresh lemon juice or wine vinegar
• 1/2 cup (125 ml) olive oil
• salt and pepper
• oregano
• mint

Rub a large wooden salad bowl with the garlic. Then put into the bowl all of the vegetables, the anchovies, olives and cheese; chill. In a small bowl, combine the lemon juice or vinegar, oil, salt and pepper to taste, oregano and mint. Mix well and, immediately before serving, pour the dressing on the salad and toss gently.

• Salads. The Good Cook