Garlicky Greek salad

 

This is an old standby that's great for a lunch at home if you add chickpeas or grilled chicken chunks. I say for at home because this recipe is seriously garlicky, so probably not the best fare for the office, but very tasty.

Garlicky Greek salad

Adapted from Bon Appetit, October 1994

Ingredients
1 large head red leaf lettuce or mixed greens
½ cucumber, quartered lengthwise and cut into ¼-inch slices
3 large plum tomatoes, chopped
½ cup pitted black olives, chopped
½ cup crumbled feta cheese
Garlic vinaigrette to taste

Garlic vinaigrette

6 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh garlic
1 teaspoon red wine vinegar
Salt and pepper to taste

Whisk together vinaigrette ingredients. Pour about half the dressing into a large bowl. Add the lettuce leave and toss to coat. Add cucumber, tomatoes, olives and feta. Mix, adding more dressing as needed.

Rating: Always a great counterpoint to something grilled or roasted. Providing you really like garlic. Not a recipe you can make completely ahead however; those ingredients and dressing turn the lettuce into mush if you try to store leftovers.

Also good with: Using this same recipe but substituting zoodles for the lettuce is also excellent. Plus the zoodles actually stand up a bit more than the lettuce.