My Dad is a gourmet cook and this recipe is from his stash. My Chicago days included a stint as a waitress at a Greek restaurant where I learned to love Greek food. Athenian steaks, feta cheese, Greek salads, cream of chicken soup with rice and lots of lemon, and more. There was also some pouring of ouzo in the back room as I recall. This is my Dad's recipe so I didn't edit it but if I did, I'd leave out the olives. I've just never been fond as described here. Opa!
Dressing:
1/3 c olive oil
1 tsp marjoram
1 garlic clove, minced
1 TBSP red wine vinegar
1 TBSP lemon juice
salt and pepper
Whisk all ingredients together.
Salad:
1 head Romaine lettuce, chopped
1 cucumber (or ½ English cucumber), sliced
½ red onion, sliced thin
½ red bell pepper, cut into strips
2-3 tomatoes, sliced or cut into thin wedges
10 fresh mint leaves
6 oz feta cheese, crumbled
12-16 kalamata olives
4 mild pepperoncini peppers, whole
Combine salad ingredients in a bowl and toss with the dressing. Serves 4.
