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Athenian Salad (Salata Athenas)
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medium head lettuce
bunch romaine
0 radishes, sliced
medium cucumber, sliced
scallions (with tops), cut into 1/2−inch pieces
/2 cup olive or vegetable oil
/3 cup wine vinegar
teaspoon salt
teaspoon dried oregano leaves
4 Greek or ripe green olives
/4 cup crumbled feta cheese
(2 ounce) can rolled anchovies with capers, drained
Tear lettuce and romaine into bite−size pieces. Place lettuce, romaine, radishes, cucumber and scallions
in large plastic bag. Close bag tightly and refrigerate. Shake oil, vinegar, salt and oregano in tightly
covered jar; refrigerate.
Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly and
shake until ingredients are well coated. Pour salad into large bowl; top with cheese and anchovies.
Yields 8 servings.
Athenian Salad (Salata Athenas)
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