Greek Salad

Recipe from

Food & Wine


1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice
2 tablespoons chopped oregano
1 tablespoon chopped mint
Salt and freshly ground pepper
4 romaine hearts, torn
6 medium tomatoes, cored and cut into wedges
6 kirby cucumbers, peeled and sliced 1/2 inch thick
1/2 pound feta cheese, crumbled (about 1 1/2 cups)
1 cup Gaeta olives, pitted (6 ounces)


In a small bowl, whisk together the olive oil, vinegar, lemon juice, oregano and mint. Season with salt and pepper. In a large bowl, combine the romaine, tomatoes, cucumbers, cheese and olives. Toss the salad with the dressing and serve at once.


Grace Parisi,

December 1998
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