On offer in every taverna, this salad varies greatly but feta, tomatoes, olives and lettuce are common denominators.
preparation time 15 minutes
serves 6
Ingredients
1 iceberg lettuce
6 shallots, finely diced
1 green pepper halved, deseeded and diced
1 tablespoon chopped fresh coriander
1 tablespoon chopped fresh dill
500 g (1 lb) tomatoes, diced
1⁄2 cucumber, diced
12 green olives
250 g (8 oz) feta cheese, cut into cubes
6 anchovy fillets
4 tablespoons white wine vinegar
150 ml (5 fl oz) virgin olive oil
12 capers, rinsed
salt and freshly ground black pepper
1 Remove the outer leaves of the lettuce and discard. Shred the lettuce as finely as possible, then wash and pat dry. Place in a large bowl.
2 Add the shallots, green pepper, herbs, tomatoes, cucumber, olives, feta cheese and anchovy fillets. Gently mix together.
3 Whisk the vinegar into the oil and season with salt and pepper. Pour this dressing over the salad ingredients, add the capers and toss lightly until all the ingredients are coated with the dressing. Serve immediately.