"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Greek Salad Recipe

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This recipe for Greek Salad, by , is from Ireland to Louisiana by Way of the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Arceneaux
Added: Sunday, June 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Vinaigrette
1 T wine or cider vinegar
1 T fresh lemon juice
2 tsp chopped fresh oregano or 3/4 tsp dried oregano
1/2 tsp salt
2 1/2 T olive oil

Salad
1 large eggplant, peeled and cut into 1/2" cubes
1 lb spinach, stemmed and torn into bite size pieces
1 cucumber, peeled, seeded and diced
1 tomato, seeded and diced
1/2 red onion, diced
2 T chopped black or green olives
2 T crumbled feta cheese

Directions:
Directions:
Position rack in the lower thrid of the oven and preheat to 450. Lightly coat a baking sheet with olive oil. Spread eggplant in a single layer on the baking sheet and spray with a light coat of olive oil. Roast approximately 30 minutes stirring several times. Set aside and cool completely.

To make the vinaigrette, ina small bowl, whisk together the vinegar, lemon juice, oregano, salt and pepper. While whisking, slowly add the olive oil in a thin stream until emulsified. Set aside.

In large bowl, combine the spinach, cucumber, tomato, onion and cooked eggplant. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly. Divide into serving dishes and sprinkle with olives and feta. Serve immediately.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes, cooking time 30 minutes

 

 

 

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