This salad brings back for me memories of the garlands of islands floating in the deep blue sea, the plaintive sound of the bouzouki, and the sugar-cake houses.
Recipe information
Yield
serves 6
Ingredients
1 head romaine lettuce, cut into ribbons
2 large firm ripe tomatoes, cut in wedges
1 cucumber, peeled, split in half through its length, and cut into thick slices
1 green bell pepper, cut in thin rings crosswise
1 large mild onion, thinly sliced, the rings separated, or 9 scallions, thinly sliced
8 ounces feta cheese, cut into small squares or broken with your fingers into coarse pieces
1 dozen or more black Kalamata olives
For the Dressing
A good bunch of flat-leaf parsley, coarsely chopped
6 tablespoons extra-virgin olive oil
Juice of 1 lemon
Salt and pepper
Preparation
Step 1
Put all the salad ingredients together in a large bowl. Just before serving, mix the dressing, pour over the salad, and toss.
Variations
Step 2
Other possible additions to the salad are chopped dill, fennel, wild marjoram, sprigs of fresh mint, capers, and sliced pickled gherkins.
