Greek Recipes

Greek and Cypriot recipes

Athenian Salad (Salata Athenas)


  • 1 medium head lettuce
  • 1 bunch romaine
  • 10 radishes, sliced
  • 1 medium cucumber, sliced
  • 6 scallions (with tops), cut into 1/2−inch pieces
  • 1/2 cup olive or vegetable oil
  • 1/3 cup wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 24 Greek or ripe green olives
  • 1/4 cup crumbled feta cheese
  • 1 (2 ounce) can rolled anchovies with capers, drained
Athenian Salad (Salata Athenas)

Athenian Salad (Salata Athenas)

  • Tear lettuce and romaine into bite−size pieces.
  • Place lettuce, romaine, radishes, cucumber and scallions in large plastic bag.
  • Close bag tightly and refrigerate. Shake oil, vinegar, salt and oregano in tightly
  • covered jar; refrigerate.
  • Just before serving, shake dressing. Add dressing and olives to vegetables in bag.
  • Close bag tightly and shake until ingredients are well coated.
  • Pour salad into large bowl; top with cheese and anchovies.
  • Yields 8 servings.

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