This is part two of five video recipes for a Greek Easter Meal. Check out the Roasted Red Pepper and Spinach Phyllo Cups and Tzatziki recipes and keep an eye out for Grilled Butterflied Leg of Lamb with Grilled Asparagus, and Greek potato recipes in the coming week.
Its not only Easter, it’s Greek Easter– and the Greek know how to party with some great food!
This classic Greek salad features Kos lettuce, known in the U.S. as Romaine lettuce, and named after a Greek Island. It makes a light compliment to the lamb and potato recipes coming up in the next couple days.
• 1 head romaine lettuce, washed
• 4 oz feta cheese, cubed
• ½ cup kalamata olives, pitted
• 2 cups cherry tomatoes, halved
• ½ red onion, finely sliced
• 1 cucumber, peeled and deseeded
For the Vinaigrette
• 1 small shallot, finely diced
• Juice of one lemon
• ¾ extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp Dijon mustard
• Salt and pepper to season
1. To make the vinaigrette, whisk all the ingredients except the oil together in a bowl. Gradually add the oil while continuing to whisk. Taste and correct seasoning if necessary.
2. To make the salad, cut the romaine lettuce into one inch strips. Toss together with the remaining ingredients. Add enough vinaigrette to coat the salad ingredients and toss together. Serve immediately.
Diane Stopford is a food consultant and personal chef.