4 ounces extra virgin olive oil
2 ounces lemon juice
2 ounces red wine vinegar
1 teaspoon garlic, minced
1 tablespoon fresh oregano, chopped
2 cucumbers
12 ounces feta cheese
1 pound olives, as kalamata, or other greek variety
1 ounce fresh parsley, chopped
1 bunch green onions, sliced
pepper, to taste
1 head romaine lettuce
8 anchovy fillets
3 tomatoes, cut into 6 wedges
Servings: 9
1. To make the dressing, whisk together the olive oil, lemon juice, vinegar, garlic and oregano.
2. Peel the cucumber and slice in half lengthwise. Remove the seeds and cut into batonnet.
3. Dice or crumble the feta into small pieces.
4. Combine the olives, cucumbers, chopped parsley and green onions in a bowl and add the dressing. Toss to combine and season to taste with pepper.
5. Line plates or a platter with the romaine lettuce leaves. Add the olive-cucumber mixture and sprinkle on the feta cheese. Garnish as desired with the anchovies and tomato wedges.
Yield: 3 1/2 pounds (1.6 kg)
2 ounces lemon juice
2 ounces red wine vinegar
1 teaspoon garlic, minced
1 tablespoon fresh oregano, chopped
2 cucumbers
12 ounces feta cheese
1 pound olives, as kalamata, or other greek variety
1 ounce fresh parsley, chopped
1 bunch green onions, sliced
pepper, to taste
1 head romaine lettuce
8 anchovy fillets
3 tomatoes, cut into 6 wedges
Servings: 9
1. To make the dressing, whisk together the olive oil, lemon juice, vinegar, garlic and oregano.
2. Peel the cucumber and slice in half lengthwise. Remove the seeds and cut into batonnet.
3. Dice or crumble the feta into small pieces.
4. Combine the olives, cucumbers, chopped parsley and green onions in a bowl and add the dressing. Toss to combine and season to taste with pepper.
5. Line plates or a platter with the romaine lettuce leaves. Add the olive-cucumber mixture and sprinkle on the feta cheese. Garnish as desired with the anchovies and tomato wedges.
Yield: 3 1/2 pounds (1.6 kg)
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