Athenian Salad (Salata Athenas) Recipe

Athenian Salad (Salata Athenas)

1 medium head lettuce
1 bunch romaine
10 radishes, sliced
1 medium cucumber, sliced
6 scallions (with tops), cut into 1/2-inch pieces
1/2 cup olive or vegetable oil
1/3 cup wine vinegar
1 teaspoon salt
1 teaspoon dried oregano leaves
24 Greek or ripe green olives
1/4 cup crumbled feta cheese
1 (2 ounce) can rolled anchovies with capers, drained

Tear lettuce and romaine into bite-size pieces
Place lettuce, romaine, radishes, cucumber and scallions in large plastic bag
Close bag tightly and refrigerate
Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate

Just before serving, shake dressing
Add dressing and olives to vegetables in bag
Close bag tightly and shake until ingredients are well coated
Pour salad into large bowl; top with cheese and anchovies

Yields 8 servings

Topics: Salads

 

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