Recipe courtesy of Craig Claiborne

Greek Salad

  • Yield: 8 to 10 servings
  • Total: 15 min
  • Prep: 15 min


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


  1. 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.

Let's Get Cooking!

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