Greek Salad
Serves 6
This traditional Greek item became a favorite of my family’s, while recently traveling in Athens. We frequently had these ingredients served in a wrap, gyro style.
½ lb romaine, torn into bite-size pieces
¼ cup loosely packed fresh mint leaves
1 cup cherry or grape tomatoes, halved
½ seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into ¼ inch thick slices
½ cup pitted Kalamata olives, halved lengthwise
2 tablespoons fresh lemon juice
¼ cup olive oil
For tsatsiki sauce
½ seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
1 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
1 small garlic clove, minced
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh mint
To make the tsatsiki sauce:
- Puree cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute.
- Stir in mint and chill, covered, until serving.
|
