Greek Salad

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 Morocco, 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.

We like it, but traditionally in Greece, lettuce is never used.  And everything is optional:

• 4 anchovy fillets
• 2 tomatoes, 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 20 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
• 1 t. chopped fresh thyme leaves
• 4 pepperoncini (pickled yellow peppers), sliced finely
• 1 head of iceberg lettuce (or romaine or butter), chopped into very thin ribbons

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

• 3 T. olive oil
• 3 T. lemon juice (or lemon balsamic vinegar)
• 3 T. red wine vinegar
• 1 teaspoon powdered sumac
• pepper
• French sea salt

Serves 4-6.