Greek Salad

Name: Greek Salad
Yield: Serves 4
Cuisine: Greek
Ingredients: 1 1/4 cups, crumbled feta cheese; 3 tablespoons, plain whole-milk yogurt; 1 teaspoon, dried oregano; 1 , garlic clove, minced; 3 tablespoons, red wine vinegar; 6 tablespoons, extra virgin olive oil; 1/2 , red onion, sliced thin; 1 , cucumber, peeled, halved lengthwise, seeded, and sliced thin; 1 pint, cherry tomatoes, halved; 3/4 cup, pitted kalmata olives; 2 , romaine hearts, torn into bite-sized pieces (about 8 cups); , Salt and pepper

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Appears in Cook's Country April/May 2008

Main Courses

Greek

Salads

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.

SERVES4

TIME20 minutes, plus 20 minutes sitting

WHY THIS RECIPE WORKS

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...

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