Greek Salad

Cooking With Nick Stellino
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Ingredients:

1 cucumber, peeled and cut into 1 inch pieces
1/8 teaspoon salt
1/4 cup drained capers
1 cup Greek or Sicilian black olives, pitted and halved
1 head romaine lettuce, outer leaves removed, cut crosswise into 2 inch pieces and washed
2 Roma tomatoes, quartered lengthwise
1/2 red onion, thinly sliced, soaked in 1 cup cold water and 2 tablespoons white wine vinegar for 30 minutes, frained and patted dry
1 green or red bell pepper, cut into 1 inch pieces
1/2 cup crumbled feta cheese
1 teaspoon anchovy paste
1 garlic clove, finely chopped
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon black pepper
1 teaspoon oregano
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried
4 hardcooked eggs, peeled and quartered lengthwise
Serves 8
Printable Version
Place the cucumber into a colander and sprinkle with the salt. Let drain for 20 minutes and then rise. Combine the cucumber, capers, olives romaine lettuce, tomatoes, onion, bell pepper and feta cheese in a large bowl. In a small bowl, whisk together the cnchovy paste, garlic, olive oil, vinegar, black pepper, oregano, parsley and basil. Pour the salad and taoss well. Spoon the salad onto serving dishes and place 2 wedges of the hard- cooked eggs on each side.
Wine Suggestion - Sauvignon Blanc
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