Greek Salad
by Laura Frerichs, Tastemaker in Residence
Adapted from The Art of Simple Food by Alice Waters. This is the salad that our winter food dreams are made of.
Ingredients
2 small or 1 medium ripe tomato
1 medium to large cucumber
5 scallions
¼ cup olives (black or kalamata)
4 oz. feta cheese
½ head of summer crisp lettuce
Vinaigrette:
2 teaspoons red wine vinegar
1 teaspoon lemon juice (optional)
2 teaspoons fresh oregano, chopped (or 1 teaspoon dried)
Salt and fresh-ground black pepper
6 tablespoons extra-virgin olive oil
Instructions
Wash and dry lettuce leaves. Set aside. Cut out stem end of tomato and cut into wedges. Season with salt. Peel cucumber (if any damage) and cut in half lengthwise and thickly slice. Thinly slice the scallions (white and light green parts). Rinse and pit olives (if not already pitted). Break up cheese into small pieces.
Mix vinaigrette ingredients together and whisk in olive oil. Season the cucumbers and scallions with salt. Gently toss all the vegetables with about three-quarters of the binaigrette.
Taste and add more salt or vinegar as needed. The salad can sit for a few minutes to let the flavors blend together. Just before serving, gently toss the salad again and garnish with cheese and olives. Spoon over the remaining vinaigrette. Serve over the summer crisp lettuce leaves.