Recipe courtesy of Craig Claiborne
Greek Salad
- Total: 15 min
- Prep: 15 min
- Yield: 8 to 10 servings
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.
