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The Hirshon Greek Salad

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 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!)


  1. Add chopped lettuce, tomato wedges, cucumber chunks, chopped Peppadews, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
  2. 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.
  3. 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.
  • Category: Recipes


  • Calories: 714.64 kcal
  • Sugar: 15.08 g
  • Sodium: 6316.85 mg
  • Fat: 41.81 g
  • Saturated Fat: 12.31 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 32.8 g
  • Fiber: 11.7 g
  • Protein: 56.53 g
  • Cholesterol: 167.19 mg
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