Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Greek Salad 1 small head Romaine lettuce 2 celery ribs, including tops, chopped 2 green onions, chopped 1 small cucumber, sliced 1 tomato, sliced 1 small green bell peper, cut

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Rosemary and Goat Cheese Strata

Greek Salad 1 small head Romaine lettuce 2 celery ribs, including tops, chopped 2 green onions, chopped 1 small cucumber, sliced 1 tomato, sliced 1 small green bell peper, cut

April 2012

Greek Salad

This classic Greek salad recipe works perfectly as a side salad or main dish.

by

Greek Salad

  • 1 small head Romaine lettuce
  • 2 celery ribs, including tops, chopped
  • 2 green onions, chopped
  • 1 small cucumber, sliced
  • 1 tomato, sliced
  • 1 small green bell peper, cut into strips
  • Dressing (recipe follows)
  • Feta cheese, crumbled
  • Kalamata olives to taste
  • Anchovies

Break lettuce into small pieces. Combine with celery, onions, cucumber, tomato, and bell pepper. Add just enough dressing to lightly coat ingredients. Garnish salad with cheese, olives, and anchovies.

Greek Salad Dressing

  • ⅔ cup olive oil
  • ⅓ cup wine vinegar
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • 1 teaspoon dry oregano, crushed

Combine oil, vinegar, salt, garlic, and oregano in a covered container. Shake to blend well. Shake before using.

This recipe first appeared in the September 1995 issue of Our State.

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This story was published on Apr 04, 2012

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.