It’s Greek to me

Oh, the magic of the Greek salad. Its versatility, the freshness of the varied ingredients, and the sheer volume of its size, when piled high with gorgeous black olives, green peppers, and all the other goodies.  The goodies, however, vary from place to place and from restaurant to restaurant. You might see versions with a dollop of potato salad in the middle, and other places, anchovies added.

My version of the Greek salad.

There was a pretty famous Greek restaurant here in town that went out of business a few years ago. I wasn’t a fan of their version of the salad. They not only threw potato salad on top (which seems a redundancy, and unnecessary) , but also added anchovies, beets, and a huge stalk of green onion. Not one for beets or anchovies (in any case), I found their salad almost inedible. Not to mention that there was an unappealing pool of dressing at the bottom of the bowl (yes, they served it in a bowl, which made it hard to circumnavigate.)

My ideal salad is light on the dressing (vinaigrette, please), heavy with olives and green peppers, and liberal with the tomatoes and a variety of good lettuce. I like to add those jarred little sliced hot peppers for contrast, and a nice sprinkling of good cracked black pepper. And finally, good-quality feta makes the whole thing stand out.

How do you like your Greek salad? Do the ingredients vary depending on what region you live in?


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