Garlicky greek salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Olive oil |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Chopped garlic |
| 1 | teaspoon | Red wine vinegar |
| 1 | large | Head red leaf lettuce; torn into bite-size |
| ; pieces | ||
| 3 | larges | Plum tomatoes; seeded, coarsely |
| ; chopped | ||
| ½ | Cucumber; peeled, seeded, | |
| ; coarsely chopped | ||
| ½ | cup | Pitted black olives; (preferably |
| ; brine-cured), | ||
| ; coarsely chopped | ||
| ¾ | cup | Crumbled feta cheese |
Directions
Whisk first 4 ingredients in small bowl until blended. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.) Combine lettuce, tomatoes, cucumber and olives in bowl. Toss with dressing.
Sprinkle cheese over and serve. Serves 6.
Bon Appetit October 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.