Appears in Cook's Country April/May 2008
Despite its laundry list of flavorful ingredients, this pizza parlor classic is often lackluster. We were determined to bring the boldness back to this mistreated salad.
Too often, Greek salads suffer from pale lettuce, watery tomatoes and cucumbers, and a greasy pool of dressing at the bottom of the bowl. We wanted to breathe new life into this tired pizza parlor staple. To reduce the amount of liquid rele...