Well....don't know if this is what you would call a recipe...but...here goes.
I wash and break up in a salad bowl as much romaine lettuce as I think we will eat. cut some slices of sweet onion, more if you like a lot...a little if you only like a little. Then mash a clove of garlic in a little evoo ( a couple of teaspoons of oil)....strain out the garlic and drizzle the oil over the lettuce....toss until; every leaf is coated....you may want to add a bit more oil. Sprinkle lightly with Kosher salt, squeeze over it fresh lemon juice, toss some more and throw in a handful of Kalamata olives and a bit of fresh oregano....dried if you don't have fresh and top with fresh grated parm cheese. You can add cherry tomatoes, radishes, green or red peppers...but my basic Greek salad is romaine, dressed with oil, lemon and oregano...and of course Greek olives.
Linda C

Yep, pretty much what Linda said, but I add Feta cheese to mine.

Cindy

Yeah....so do I.......forgot! LOL!...
But it's good with parm if you don't have feta...LOL! But it's not a Greek salad!
Lina C

I make

just like they serve in the Greek Restaurants here and in Toronto. No lettuce, just tomatoes, onions, green peppers, cucumber, olives, feta cheese, oregano and olive oil. I cut up all the veggies, sprinkle with the oregano, drizzle with the olive oil, add the feta and olives and toss. Season to taste with salt and pepper. One of the few salads that I don't add garlic too.

Ann

LOL Linda - you really HAVE to write your recipes down! (hint, hint) That brain can only hold so much :)

Ann, I like a chunky Greek salad like that too! Your picture looks so appetizing.

Cindy

like linda and cindy, sometimes i use greens (that always includes baby spinach leaves) and sometimes just the other veggies as ann does. it really sort of depends on what i have on hand but we are happy either way! but my taste in olives is pretty darned bland--i use plain black "ripe" olives and if i have them, "burgundy pearls". a nice touch of color with a little saltiness, but not as much as some of the others...

Thanks for the recipes. I am sure he will appreciate them. All of the Greek salads in this area are served with a generous amount of chopped/cubed red beets. Do they serve them anywhere else like that?

I make mine like Linda and Cindy. Never heard of beets on Greek salad. If you like them though, why not?

I had a "greek salad" with beets in a Lemanonese restraunt....but never in a Greek place.
Linda C

Greek Salad

5 ripe tomatoes -- cut into sedges
5 cucumbers, pared -- cut into 14" slices
4 medium green peppers, cored, seeded -- and cut into 1/4" slices
4 green onions, with tops -- chopped
10 Kalamara olives
6 anchovy fillets -- drained, rinsed
1/2 pound feta cheese

1/2 cup olive oil
5 tablespoons red wine vinegar
1 clove garlic, crushed
3/4 cup snipped fresh dill
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper freshly ground pepper

Layer vegetables, olives, and anchovy fillets in a large salad bowl; crumble feta cheese over top.

Place oil, vinegar, garlic, dill, oregano, salt and 1/4 teaspoon pepper in jar with tight fitting lid; cover and shake. Pour over salad just before serving. Season with freshly ground pepper.

Source:
Sphere Magazine - April 1976, p. 61"
Yield: 8 servings
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This is a DELICIOUS salad!! However, since I am not fond of anchovies...left them out, and it was still wonderful.
Have been told by others that I should use the anchovies, and that they contribute to the flavors without detecting them in taste.

These recipes sound great.
Lisbet I can't wait to try yours. I love anchovies. (I know I'm in the minority) But I can never get enough of them.
The picture AnnT put up looks good enough to eat right off my screen!
Thanks!

The Lebanese (Linda-Lemanoese?-lol) also take pita bread (split), drizzle with EVOO, sprinkle with salt & pepper, toast till golden & crumble into medium size pieces and then top a salad (similiar to what Ann makes) with it.

This one got really good reviews over on epicurious. And from me and my guests as well. Adjust the salad part as you'd like - it's really the dressing that's so simple yet so good.

Composed Greek Salad

1 8-ounce package frozen artichoke hearts, thawed
2 large cucumbers, peeled, halved lengthwise, seeded, sliced crosswise
2 large tomatoes, cut into wedges
1 yellow bell pepper, sliced into rings
1 sweet onion, sliced into rings
20 Kalamata olives
10 tablespoons extra-virgin olive oil
4 1/2 tablespoons white wine vinegar
1 tablespoon dried oregano
2 teaspoons grated lemon peel
1 cup crumbled feta cheese (about 4 ounces)

Cook artichokes in saucepan of boiling salted water 2 minutes. Drain and cool. Arrange artichokes, cucumbers, tomatoes, bell pepper, onion, and olives on large platter. Whisk oil, vinegar, oregano, and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over salad; sprinkle with feta cheese and serve.

Makes 8 to 10 servings.
Bon Appétit
Too Busy To Cook?
April 2003
Donna Knowlton, Atlanta, GA