How to Make Greek Salads

Greek salads are made with slightly different items, but all Greek salads should be a meal in itself. They are also fairly personal since the user can determine the amount of most of the ingredients. Greek salad does not have to be mixed, but try to combine the foods on the plate with each forkful to appreciate the many different taste combinations.

Things You'll Need

• German potato salad (amount desired)
• Romaine lettuce (amount desired)
• 1 cucumber, peeled and cubed
• 1 ripe tomato, cubed
• ½ red onion, sliced thin
• Canned chickpeas (amount desired)
• Kalamata olives (amount desired)
• Anchovies (amount desired)
• Crumbled feta cheese
• Balsamic vinegar (to taste)
• Extra-virgin olive oil (to taste)
• 1 tsp. oregano
• Flat plate

Instructions

1. On a flat plate, spread out a desired amount of German potato salad.

2. Wash the romaine lettuce leaves and break them into small pieces. Spread the pieces on top of the German potato salad.

3. Place the chopped cucumbers, cubed tomato, red onion slices, chickpeas, and kalamata olives on top of the romaine lettuce. Distribute the pieces evenly over the lettuce.

4. Sprinkle crumbled feta cheese, anchovies and oregano on top of the salad.

5. Pour a desired amount of olive oil and balsamic vinegar on the salad and distribute them evenly.

Tips & Warnings

• Serve crusty Italian bread on the side to soak up oil and vinegar at the bottom of the dish.

References

• Mediterrasian: Greek Salad