Some people think that a Greek salad is a few olives, cucumbers, tomatoes and block of feta, possibly on some lettuce.  This dish is served throughout the Mediterranean, with every meal from breakfast to dinner, and can be anywhere from rustic to refined.  It is usually assembled an hour ahead of time, to allow the flavors to meld.  In Morroco you will always find a side of this dish when you order grilled meat, offal or fish.  In some places, the tomatoes and onions are reduced to a mush, and some garnish it with argan oil, which provides a delicate nutty taste.

  • 4 anchovy fillets
  • 2 tomatoes, peeled and roughly diced
  • 1 red bell pepper, fire-roasted, seeded and membrane removed, roughly diced
  • 1 English cucumber, seeded, peeled and roughly diced
  • 2 Spanish, sweet, or red onions (any combination), peeled and sliced
  • 1 garlic clove, minced
  • 1 c. feta cheese, cut into cubes (or try cottage cheese for a twist on this dish)
  • about 10 black or green olives, best-quality, brined or oil cured, pitted and cut into half
  • 1/2 c. basil leaves, finely chopped
  • 1/2 c. parsley leaves, finely chopped
  • 1 t. dry Greek oregano or 3 T. chopped cilantro, or both
  • 12 whole capers, preferably salt packed, drained and rinsed of the salt
  • 3 T. olive oil
  • 1 T. lemon juice (or lemon basalmic vinegar)
  • 1 t. chopped fresh thyme leaves
  • 1 head of iceberg lettuce, chopped paper-thin
  • 4 pepperocini (pickled yellow peppers), sliced finely
  • pepper
  • French sea salt
  • 1 teaspoon powdered sumac (optional)

In a bowl, mix all ingredients.  Toss well and apportion to each plate in small portions.

Serves 4-6.