Athenian Salad Recipe

Posted in on the 11th September, 2012


  • Crushed garlic clove
  • 4 to 5 ripe, plum tomatoes
  • 1 to 2 large cucumbers
  • 1 large green pepper
  • Assorted greens, such as iceberg, leaf, Boston or Bibb lettuce
  • 3 to 4 scallions
  • 1/3 pound feta cheese
  • 1/4 pound calamata olives
  • Oil and vinegar dressing with herbs

The Greek salad sometimes is listed as an Athenian salad. Chopped romaine lettuce is used for the awesome Athenian. Piled on top of the lettuce are tomatoes, onions, chopped scallions, bell peppers, Greek olives, pepperoncini, anchovies and chunks of feta cheese. The oregano-powered oil-and-vinegar dressing drives this one right into delicious land.

Athenian Salad Recipe Directions:

Rub inside of large salad bowl with crushed garlic clove. Slice tomatoes into thin wedges, cucumbers into thin slices with or without skin, green pepper into thin strips. Break up greens into bite-size pieces. Add vegetable ingredients to salad bowl. Add feta and olives and toss. Mix dressing separately and pour over salad just before serving. Toss again and serve immediately. Servings depend on amount of lettuce used.

For a salad that yields 6 to 8 servings, add about 3 cups torn greens. For dressing mix one part red wine vinegar to two parts good-quality olive oil. Add a little fresh lemon juice, oregano, basil, parsley, salt and freshly ground pepper to taste. I mixed 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon each dried thyme and basil for the dressing.

Original Greek Salad recipe yield: 6-8 servings

Some tips for making superior Athenian salad:

The cooks say that using vine-ripened produce is essential to a great salad, and that the vegetables should be served at room temperature – never refrigerated. They are served as starters (appetizers), but also make a great main dish.

Greeks use only unpitted olives. It is acceptable to place the pits on your plate.

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