Greek Salad - Recipe by Koji Cooks

A classic greek salad usually is deconstructed with a slab of feta on top. Our Greek is chopped, mixed together and marinated with romaine mixed in just before serving. The base salad will last for seceral days in the frig, three days later it is still just as good. I'm using a combo of green and black (kalamata) olives). The salad is perfect for summer, imported feta is best and of course garden ripe tomatoes!

GREEK SALAD

GREEK SALAD - Recipe (makes 4)

One large head of romaine, washed and dried.

THE GOOD STUFF + DRESSING

1.5 cups 1/2" cubed feta

1.5 cups cubbed cucumber

1.5 - 2 cups cubed tomatoes

1 seeded green bell pepper cubed.

1/2 a red onion, sliced supe thin.

1/2 cup combo of green and black pitted olives, halved.

2 tablespoons chopped fresh oregano or 2 teaspoons dried or a combo of some of each.

2 tablespoons capers

3 tablespoons red wine vinegar

1 teaspoon sugar

1/2 teasppoon or more kosher salt

30 grinds of black pepper.

3 tablespoons of extra virgin olive oil, nice and green!

METHOD

Vigorously mix everything together in a wooden salad bowl, refrigerate one hour. Toss with the desired amount of romaine (about 1 cup per) cut in 1" ribbons.

HAPPY BIRTHDAY KOJI!