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Greek Salad

This recipe for delicious greek salad is courtesy of country-music sensation Faith Hill.

  • Servings: 5
Greek Salad

Source: Martha Stewart Living, February 2008

Ingredients

  • 4 large hearts romaine lettuce, torn
  • 2 cups feta cheese, crumbled
  • 2 English cucumbers, chopped
  • 2 tomatoes, preferably heirloom, chopped
  • 1 green bell pepper, seeded, ribs removed, and cut into strips
  • 1 red bell pepper, seeded, ribs removed, and cut into strips
  • 1 yellow bell pepper, seeded, ribs removed, and cut into strips
  • 1 medium red onion, chopped
  • Kalamata olives, pitted
  • Green olives, pitted
  • Anchovies (optional)
  • Extra-virgin olive oil
  • Balsamic vinegar
  • Coarse salt and freshly ground black pepper
  • Store-bought stuffed grape leaves (optional)

Directions

  1. Place lettuce on a large, deep oval platter. Arrange feta, cucumbers, tomatoes, each pepper, onion, each type of olive, anchovies, and grape leaves, if using, in rows on top of the lettuce.

  2. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Drizzle over salad just before serving.

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