Anthoula’s Greek Salad

Anthoula Randopoulos would invite me to Carson City for dinner when I was a graduate student at the University of Nevada Reno. She would always make something Greek, and among my favorites was her salad.

Ingredients –

Dressing, in small container combines to your taste:

– 1/2 cup olive oil
– 1/4 cup wine vinegar
– 1 t. dried parsley
– 1 t. dried oregano
– Salt
– Pepper

Salad, in large bowl toss:

– Romaine Lettuce, tom
– 2 or 3 tomatoes, quartered
– 1/2 red onion sliced thinly and separated
– 1 can Small pitted ripe olives
– 1 green pepper, chopped
– 1/2 lb. feta cheese crumbled

Toss the salad with dressing right before serving.

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