Greek Salad
Dressing:
1 small shallot, minced
3 T. red wine vinegar
1 t. dried oregano
Mix in a bowl. Let stand five minutes. Whisk in gradually:
1/3 cup extra-virgin olive oil.
For 2 salads:
1 quart washed and torn lettuces
1 cup grilled chicken, salami, turkey, or tuna
4 oz. good-quality whole feta cheese, cubed
1/2 seedless cucumber, chopped (or remove seeds from cucumber)
8 small tomatoes, sliced
1/2 small red onion, sliced (optional)
Shredded purple cabbage (optional)
1/2 red or yellow bell pepper, seeded and chopped
4 quartered artichoke hearts, drained
6 pepperoncini hot peppers
several pitted kalamata or other olives
2 T. flat-leaf parsley leaves, coarsely chopped (optional)
Coarse salt and black pepper
1/2 lemon
Arrange salad on two plates. Season with salt and freshly ground pepper.
Drizzle with dressing. Squeeze lemon juice over salad.
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