Recipe courtesy of Craig Claiborne

Greek Salad

Name: Greek Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 8 to 10 servings
Cuisine: european
Ingredients: 6 vine-ripened tomatoes, cut into eighths; 1 seedless cucumber, halved lengthwise and sliced crosswise; 2 bunches radishes; 1 tin anchovies, drained; 2 red peppers, cut into strips; 1/2 pound feta, crumbled; 1/2 cup caper berries; 1 red onion, sliced; 1 cup Kalamata olives; 1 tablespoon minced fresh oregano leaves; 1/4 cup red or white wine vinegar; 3/4 cup extra-virgin olive oil

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Total: 15 min

Prep: 15 min

Yield: 8 to 10 servings

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Ingredients

6 vine-ripened tomatoes, cut into eighths

1 seedless cucumber, halved lengthwise and sliced crosswise

2 bunches radishes

1 tin anchovies, drained

2 red peppers, cut into strips

1/2 pound feta, crumbled

1/2 cup caper berries

1 red onion, sliced

1 cup Kalamata olives

1 tablespoon minced fresh oregano leaves

1/4 cup red or white wine vinegar

3/4 cup extra-virgin olive oil

Directions

Arrange the first nine items decoratively on a large platter. Whisk together the oregano, the vinegar and salt and pepper, to taste. Add the oil in a stream, whisking. Drizzle the dressing over the platter.

Recipe adapted from The New York Times Cookbook, Craig Claiborne, Harper/Rowe, 1961