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Salata

21st.Century.Chef's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Povrtna_salata.jpg">Image Credit</a></p>
Ingredients
  Boston lettuce head 1 Small
  Green onions 1⁄4 Cup (4 tbs), chopped
  Potatoes 2 Medium, cooked, peeled and sliced for 2 cups
  Cherry tomatoes 2 Cup (32 tbs)
  Canned flat anchovy fillets 4 Ounce (2 cans, 2 ounces each)
  Parsley 1⁄4 Cup (4 tbs), coarsely chopped
  Radishes 12 , trimmed and sliced (1 bunch)
  Feta cheese 1⁄2 Cup (8 tbs), crumbled
  Greek olives/Ripe olives - 1 cup, pitted, halved 1 Cup (16 tbs)
  Vegetable oil/Olive oil 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Oregano leaf 1⁄2 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Freshly ground pepper To Taste
Directions

MAKING
1. Take a shallow bowl or a large deep platter and arrange lettuce leaves and break the remainder into bite-sized pieces and place it in the center. Top the lettuce with green onions.
2. Arrange potatoes, tomatoes, anchovies, parsley, and radishes and top it with cheese. Arrange olives in a ring around base and garnish it with cheese and top it with lemon wedge.
3. In a jar combine lemon juice, olive oil, salt, oregano, and pepper and close it with a tight lid. Shake them well.
4. Drizzle the dressing over vegetable mixture and mix it by tossing it lightly.

SERVING
5. Serve Salata after garnishing with hot peppers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Everyday

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