"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Greek Salad Recipe

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This recipe for Greek Salad, by , is from The Hanner Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginelle Petrie
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 seedless cucumber, chopped
2 vine-ripe tomatoes, chopped
1 medium red onion, chopped
Coarse salt and black pepper
1/2 lemon, juiced
1 small shallot, minced
3 Tbs red wine vinegar, eyeball it
1 tsp dried oregano
2 cans imported tuna in oil, drained
12 pepperoncini hot peppers
1 C. pitted kalamata olives
1/3 C. extra-virgin olive oil
1 red bell pepper, seeded and chopped
1 can quartered artichoke hearts, drained
1/2 C. flat-leaf parsley leaves, coarsely chopped

Directions:
Directions:
Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.
Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with chunks of tuna, hot peppers and olives.

This is good with grilled chicken or garbanzo beans for a complete meal.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min

 

 

 

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