The Hirshon Greek Salad

Greek Salad Image Used Under Creative Commons License From Wikipedia

Greek salad is perhaps one of the most beloved salads to be found – and what’s not to like? Lettuce, tomato, cucumber, olives and feta cheese find a beautiful harmony in a lemon-scented dressing perhaps tied together with the saltiness of anchovy fillets.

Truly, a more bountiful bowl of greenery has rarely graced a table!

My version includes capers, oregano, sweet and hot chopped peppadew peppers (found at many supermarket deli counters) as well as a spicy kick in the ass from some hot chili oil, because TFD digs the spicy.

Follow my recipe and you too will storm the gates of the culinary Mount Olympus to challenge the very Gods themselves, my Citizens! 🙂

Battle on – The Generalissimo

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1 head Romaine Lettuce, Chopped
3 whole Ripe Tomatoes, Deseeded and Cut Into Small Wedges
1 whole (large) Asian Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Small Chunks
8 Peppadew peppers, chopped
½ whole Red Onion, Sliced Very Thin
2 tablespoons Capers
30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
6 ounces, by weight Crumbled Feta Cheese – try and get Bulgarian, French or Greek feta (in that order)
Fresh Parsley, Roughly Chopped
¼ cup Olive Oil
½ tablespoon Hirshon Sichuan Chili Oil or some of the liquid the Peppadew peppers come packed in (optional)
2 Tablespoons Red Wine Vinegar
1 tablespoon Greek Oregano, Rubbed Between the Palms
1 teaspoon Sugar (More To Taste)
1 clove Garlic, Minced
6 whole Kalamata Olives (extra), Chopped Fine
¼ teaspoon Salt
Freshly Ground Black Pepper
1 whole Lemon, For Squeezing
1 bottle of Ortiz Anchovy Fillets (no other brand will do!)

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Add chopped lettuce, tomato wedges, cucumber chunks, chopped Peppadews, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.

Mash the capers, then combine with olive oil, chili oil, vinegar, oregano, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings.

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta, a LOT of anchovies, a dusting of oregano and squeeze a little lemon juice over the top.