The Basics: How to Make a Greek Salad
A healthy, easy standby
From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.
- WHAT YOU’LL NEED:
- - a large bowl
- - a small head of romaine lettuce, washed, dried, and torn into bite-size pieces
- - half a red onion, thinly sliced
- - one cucumber, chopped (you can peel and seed it or not)
- - one tomato, chopped
- - a few handfuls of pitted kalamata olives
- - a few handfuls of crumbled feta cheese
- - a few sprigs of chopped fresh oregano or a dash of dried oregano (optional)
- - half a lemon
- - olive oil
- - salt and pepper
WHAT YOU’LL DO:PRINT PDF
1. Combine the lettuce, onion, cucumber, tomato, olives, feta, and oregano (if using) in the bowl.
2. Squeeze the lemon half over the salad, drizzle generously with olive oil, and add salt and pepper.
3. Toss the salad with your hands and taste to check the seasonings. Add more lemon, oil, salt, or pepper if necessary and serve.
Illustrations by Bill Russell