Cooking Index - Cooking Recipes & IdeasChopped Greek Salad Recipe - Cooking Index

Chopped Greek Salad

Anchovies and/or diced radishes can be added to this salad. Serve this with hummus and toasted pita wedges.

Courses: Salads
Serves: 2 people

Recipe Ingredients

4 cups 160g / 5.6ozCoarsely-diced inner romaine leaves
2 cups 292g / 10ozDiced red cabbage
2 cups 125g / 4.4ozTomatoes - seeded, diced (small)
2   Pickling cucumbers - peeled, diced
1 cup 146g / 5.1ozDiced mild feta cheese
  = (preferably French-imported)
8   Kalamata olives - pitted, quartered
3 tablespoons 45mlOlive oil
1 tablespoon 15mlLemon juice
1 tablespoon 15mlRed wine vinegar
1/4 teaspoon 1.3mlSugar
1/4 teaspoon 1.3mlSalt
  Freshly-ground black pepper - to taste
1/4 cup 59mlSnipped fresh dill

Recipe Instructions

Place the romaine, cabbage, tomatoes, cucumbers, cheese and olives in a large bowl. Cover with a lightly dampened paper towel; keep refrigerated until ready to use, up to 4 hours.

Combine the oil, lemon juice, vinegar, sugar, salt and pepper to taste in a small dish.

To serve, pour the dressing over the salad. Toss several times until coated. Toss in the dill. Taste; adjust the seasoning.

This recipe yields 2 servings.

Each serving: 482 calories; 1,407 mg sodium; 67 mg cholesterol; 40 grams fat; 14 grams saturated fat; 20 grams carbohydrates; 15 grams protein; 7.37 grams fiber.

The Los Angeles Times, 05-01-2002


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