Friday, August 12, 2011

Greek Village Salad

Inspired by Taverna Nikos, a venerable Greek restaurant in Durham, NC. Recorded June 28, 2005.
1 head of tender lettuce (red leaf, bib, Boston, etc) torn in pieces
1 large ripe tomato, cut in wedges
1-1/2 lbs small new potatoes boiled, chilled, quartered
1 cucumber, peeled and cut into rectangles
1 green pepper, cut into bite-size pieces
1/2 lb feta, cut into 1/2 inch cubes
6 pepperoncini (brine-cured) seeded, halved
6 oz ripe Greek olives
1/2 c red onion, thinly sliced
1 15 oz can garbanzos (chick peas), rinsed, drained, and chilled
4 artichoke hearts, marinated in oil, quartered
Arrange attractively on a large platter and dress with best olive oil, wine vinegar, fresh or dry oregano, coarse salt & freshly-ground black pepper. Serves a large group on a buffet table.

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