KCB 6.2: Greek Salad
Greek Salad
A Greek Salad is not tossed but carefully constructed, making an attractive centre piece at a buffet lunch or dinner. This stunning salad features feta cheese and Greek black olives, both available from continental grocers. This salad is not served on individual plates but, following Greek style, is dismantled piece by piece, smorgasbord style, by the guests.
• PREPARATION TIME: 20 minutes
• YIELD: Enough for 6 to 8 persons
• YIELD: Enough for 6 to 8 persons
• 1 medium crisp Cos or Iceberg lettuce
• 2/3 cup (165 ml) olive oil
• 1/2 cup (125 ml) fresh lemon juice
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 500 g (a little over 1 pound) feta cheese cut into 1 1/4 cm (1/2-inch) cubes
• 1 tablespoon (20 ml) dried oregano
• 1 medium cucumber, unpeeled, sliced into 1/2 cm (1/4-inch) rings
• 500 g (a little over 1 pound) whole cherry tomatoes
• 250 g (9 ounces) Greek black olives (try Kalamata)
• 1 small green pepper, seeded and sliced into 0.5 cm (1/4-inch) rings
• 2/3 cup (165 ml) olive oil
• 1/2 cup (125 ml) fresh lemon juice
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 500 g (a little over 1 pound) feta cheese cut into 1 1/4 cm (1/2-inch) cubes
• 1 tablespoon (20 ml) dried oregano
• 1 medium cucumber, unpeeled, sliced into 1/2 cm (1/4-inch) rings
• 500 g (a little over 1 pound) whole cherry tomatoes
• 250 g (9 ounces) Greek black olives (try Kalamata)
• 1 small green pepper, seeded and sliced into 0.5 cm (1/4-inch) rings
1. Line a large oblong platter with the outer leaves of a crisp head of lettuce. Tear the remaining leaves into small pieces; season them with a quarter of the olive oil, half the lemon juice, and half of the salt and pepper. Arrange the lettuce on the platter.
2. Pour another quarter of the olive oil and half the oregano on the feta cheese cubes.
3. Salt and pepper the cucumber slices. Place the cucumbers in an overlapping ring around the outer perimeter of the platter.
4. Arrange three-quarters of the cherry tomatoes among the cucumber slices.
5. Place a ring of feta cheese and half the olives inside the ring of cucumber. Pile the remaining cherry tomatoes in the centre along with the remaining black olives.
6. Decorate the centre piece with the slices of pepper and pour the remaining lemon and oil on the salad, garnishing it with the remaining salt, pepper, and oregano.
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