Greek Salad

And a big fatty piece of feta cheese

I love a canonized salad: Waldorf, Cobb, Wedge, Caesar, Niçoise. (For any Charleston readers, I think you’ll agree when I say the Siam Salad from Leon’s Oyster Shop belongs in the hall of fame. I hope it receives global recognition one day.)

Perhaps my favorite is the Greek Salad, an immensely satisfying contribution to the list. It is, in some ways, just a vehicle for a massive chunk of feta cheese; but I also believe it to be the ultimate at-home salad, because it is easy to make with readily available ingredients and it can be dressed up with grilled chicken or fish for a healthy, appealing, easy lunch.

Put this in your rotation and employ it with reckless abandon. This makes a great Saturday lunch with a cold bottle of Greek white wine, like Assyrtiko.

A Greek Salad at home, without any lettuce.

---

Greek Salad

In a large mixing bowl, add roughly chopped hearts of romaine. (If you’d like, you can omit the lettuce entirely)

Add roughly chopped cherry tomato, cucumber, olives, red onion; I like these all in equal proportion, and I like a lot of them for a hearty, filling salad.

Add roughly chopped parsley.

In a separate bowl, combine 1 part lemon juice and 2 parts olive oil, and a large splash of red wine vinegar. (You want it assertive with acidity but not overpowering.)

Add dried oregano - use more than you think you should.

Grate fresh garlic into the mix (using a Microplane) and whisk to combine. Season with salt to taste.

Toss the dressing with the salad, and plate with a large chunk of feta cheese on top.

Finish with another drizzle of olive oil and freshly cracked black pepper.

A Greek Salad at my classic tavern, Little Jack’s

Bonus: all this talk about salad has me thinking about this iconic Miller High Life ad from Errol Morris. So good: