Great Greek Salad

by Karin Calloway Greek salads are pizzeria standards. Garnished with black Greek olives and pepperoncini peppers, tossed in tangy vinaigrette and sprinkled with feta cheese, they offer a delicious combination of flavors and textures – crisp, cool, salty and tart. This Great Greek Salad also includes those flavors and textures but the usual sprinkling of feta is omitted since I like to serve the salad accompanied by Baked Marinated Feta on Croutons (see recipe on this site). However, if you’re not serving the baked feta, a sprinkling of feta cheese added to the salad would be delicious. The salad is tossed with a tangy lemon-herb vinaigrette and is garnished with Greek olives along with diced tomatoes, cucumber and avocado. Juice of 1 large lemon 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 1⁄2 teaspoon freshly ground black pepper 3 teaspoons minced garlic, about 3 cloves 1/2 cup extra virgin olive oil 3 tablespoons chopped fresh herbs (dill, parsley, basil, mint) 1 head red or green leaf lettuce, washed, dried and torn into bite-sized pieces 12 pitted Greek olives 1 avocado, pitted, peeled and diced 1 large, ripe tomato (or 3 or 4 Roma tomatoes), diced 1 medium cucumber, peeled and diced Combine lemon juice, herbs, mustard, Worcestershire, salt pepper and garlic in a small bowl. Whisk in the olive oil. Set aside. Combine the lemon juice, mustard, Worcestershire, salt, pepper and garlic in a food processor fitted with a steel blade. Pulse until well combined. Turn on and drizzle in the olive oil. Pour dressing into a bowl and stir in the herbs. Place the lettuce in a salad bowl. Add olives, avocados, diced tomatoes and cucumber. Pour some of the dressing over salad and toss to coat. Makes 8 servings.

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