Classic Greek Salad

★★★★★ 2 Reviews
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By Gary Hancq
from Port Byron, IL

I treat a crowd to this or at times just myself. And it's not a Greek Salad without the Anchovy -- Say's I !! And to the naysayers and those turning up their nose -- I say "Just Deal With It". And as you tell the youngsters "Try It You'll Like It". It's a Taste Tempter.

serves 1 or a croed
prep time 15 Min

Ingredients

  •  
    lettuce leaves
  •  
    endive or escarole (same thing) (optional)
  •  
    kalamata olives or mediterranean mix
  •  
    whole pepperoncini peppers
  •  
    tomato sliced or cherry
  •  
    sliced onion yellow, white or red
  •  
    sliced cucumber (optional)
  •  
    feta cheese cake form -- slice and cube
  •  
    anchovy filetts
  •  
    oil and vineger of choice or a good italian dressing (see note)
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How To Make

  • 1
    I didn't list quantities because you can make this for one or a crowd.
  • 2
    Tear the lettuce leaves. Ditto the Endive if using, un-jar the Olives and Pepperoncini Peppers. Slice the tomatoes, onions and cucumber. Slice and cube the Feta Cheese.
  • 3
    Add Anchovy fillets. If for one -- Arrange Artfully. If for a crowd, mix gently. Plate up and add Salad Dressing of choice. Note: My two preferences for dressing.
  • 4
    Serve with Crackers, Bread Sticks or sliced French or Italian Bread. To keep it in the family you could serve with warm Pita Bread lightly buttered.
  • 5
    Note: The marinade I use for my "Greek Steak", which see, is an excellent dressing for this and is my choice. With a little added vinegar, your choice.
  • 6
    Hint: I reserve the remaining Anchovies for Pizza or my "Bagna Cauda", which see. The Greeks aren't the only ones that tolerate Anchovies.

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