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Greek Salad With Feta Cheese And Kalamata Olives

This salad can be made large enough to be a whole meal or small enough to be a course in a large repast. You'll need to serve something else with it, but not four or five courses. Feel free to adjust the size. Some of the ingredients may be unfamiliar to you. Pepperoncini are small, pale green mild peppers, available in most markets bottled in brine. Dolmati are grape leaves, stuffed with rice, spices, and sometimes, lamb. They are best fresh, but are also available in cans and jars. Kalamata olives are traditional, but you may substitute Greek black, Gaeta, Naphlion, Niçoise or Royal Victoria.

Courses: Salads
Serves: 4 people

Recipe Ingredients

8 cups 880g / 31ozTorn mixed greens
1 cup 237mlCucumber - thinly sliced (small)
1 cup 62g / 2.2ozTomato - cut thin wedges (medium)
1 cup 237mlGreen bell pepper - seeded, and (small)
  Thinly sliced
8   Red radishes - thinly sliced
8   Pepperoncini - (to 12) - optional
24   Unpitted Kalamatas
8   Dolmati - (to 12) - optional
  = (stuffed grape leaves)
6 oz 170gFeta cheese
4 teaspoons 20mlFinely-chopped oregano leaves
  = (or 1 1/2 tspns dried oregano)
1/2 cup 118mlExtra-virgin olive oil
4 tablespoons 60mlRed wine vinegar - (to 6)
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Divide the greens among four plates, or spread in a wide, shallow serving bowl. Scatter the cucumber, tomato, bell pepper, and radish slices over them. Divide up the pepperoncini, Kalamatas, and dolmati among the plates, or spread out around the serving bowl. Crumble Feta in the center, sprinkle with oregano, and drizzle with oil, then vinegar.

Season with salt and pepper to taste and serve. Pass the oil and vinegar to anyone who wants more. (You may choose to allow each person to add their own oil and vinegar at the table, rather than putting it onyourself.)

This recipe yields 4 servings.

Cookbook Digest, Mar/Apr, 1996


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