This is a bit fancier than your typical Greek salad, but not much. I’m certainly not a stickler for accuracy or authenticity when it comes to this sort of thing, and am pretty much happy to chuck in whatever veggies I have lurking in the crisper drawer when I make it. So, obviously, this is not gospel.
If you don’t like chickpeas, leave them out. Same goes for the green pepper, which is decidedly non-canonical but adds a nice bite. I can’t bear raw onion, so the pepper adds that same crunchy-bright note without the excruciating stomachache afterward. You can add fennel, if aniseseed flavors don’t put you off, or croutons, or even some meaty protein. Grilled chicken would be perfect, but chunks of cold salmon or even shrimp would be quite nice as well.
So enjoy this blueprint, and tweak away.
Erin’s Diner Greek Salad
1 pint cherry or cocktail tomatoes, halved or quartered
1 cucumber, peeled, seeded, roughly chopped
1 green pepper, seeded and chopped
1 head of romaine lettuce, outer leaves removed, chopped
6 oz. GOOD feta cheese, cut into cubes
1 can chickpeas, drained and rinsed
2 green onions, minced
1 clove garlic, minced
small handful fresh parsley, chopped
small handful fresh mint, chopped
1 tsp. dried oregano
1 Tbsp. red wine vinegar
3 Tbsp. olive oil
Put the tomatoes in a salad spinner or colander, sprinkle with salt. Let stand 10-20 minutes while you do the rest of the prep.
In a large bowl, mix together the vinegar, herbs, green onion, salt and pepper to taste. Whisk in olive oil. Add the drained chickpeas to steep in the dressing.
Spin tomatoes dry, squeeze to remove excess moisture. Taste to make sure they aren’t too salty. Rinse and spin again if that’s the case.
Chuck the tomatoes, pepper, cucumber, and lettuce in with the chickpeas. Toss everything together (I use my hands, but tongs are fine. Just be gentle.) Taste for seasoning. Add the feta. Toss again. Put in bowls. Drizzle over some more oil.
Eat. Be happy. Take some for lunch the next day.