[Recipes Index] [World of Chefs]

Ingredients:

For the salad:

• 5 cups of torn romaine lettuce leaves
• 2 cups sheep's milk feta cheese cut into small cubes (We recommend Dodoni feta).
• 3 cucumbers, peeled, seeded and sliced
• 3 vine-ripened tomatoes, sliced into wedges
• 1 small red onion, thinly sliced into separate rings
• 6 anchovy fillets (optional)
• 30 olives
• 2 tablespoons drained capers

For the dressing:

• 1/2 cup extra virgin olive oil
• 1 garlic clove crushed
• 1 tablespoon red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon balsamic vinegar
• 1 teaspoon minced fresh lemon thyme
• 1 teaspoon minced fresh oregano
• 1 teaspoon minced fresh chives
• 1 teaspoon minced Italian flat leaf parsley
• Sea salt
• Freshly ground black pepper to taste

Preparation:

Combine the salad ingredients in a large salad bowl. To make the dressing, in a glass bowl, put the lemon juice, vinegars and crushed garlic. Then pour the olive oil into the dressing bowl in a very thin stream while whisking the ingredients together until an emulsion is formed. Add the herbs, salt and pepper to taste, and pour over the salad. Toss gently and serve with freshly baked olive bread.