Country-Style Greek Salad
Appears in Cook's Illustrated September/October 2002
Iceberg lettuce, green peppers, tasteless tomatoes, bland feta, and canned olives. Sound familiar? We wanted a Greek salad that was worth eating.
WHY THIS RECIPE WORKS
Most versions of Greek salad consist of iceberg lettuce, chunks of green pepper, and a few pale wedges of tomato, sparsely dotted with cubes of feta and garnished with one forlorn olive of questionable heritage. For our Greek salad, we aime...