Friday, October 28, 2011

Weekend Recipe

Faith Hill's Greek Salad

4 romaine lettuce hearts, leaves torn into bite-size pieces
2 cups crumbled feta cheese
2 Japanese seedless cucumbers, chopped
2 tomatoes, preferably heirloom, chopped
1 green bell pepper, seeded and cut into strips
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 red onion, sliced
½ cup pitted kalamata olives
½ cup pitted green olives
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
Salt and freshly ground black pepper

The key here is to use good-quality ingredients -- perfectly ripe tomatoes, good feta and olives, and a high-quality cold-pressed olive oil. You can arrange this spectacular-looking salad on the platter up to an hour in advance, then dress it right before serving; just be sure to tear the lettuce rather than cut it with a metal knife so the edges don't turn brown.

Put the lettuce on a large, deep oval serving platter. Arrange the cheese, cucumbers, tomatoes, peppers, onion and olives in rows on top of the lettuce.

In a small bowl, whisk together the oil and vinegar; season with salt and pepper to taste, then drizzle the vinaigrette over the salad. Serve immediately.

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