| Greek Cypriot Village Salad | |
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In a salad bowl mix: ½ head romain lettuce chopped; 1 bunch scallions, thinly sliced; 4 pickling cucumbers, peeled, seeded, and chopped; 3 medium tomatos, seeded and chopped; 1 green bell pepper, cored, seeded, and chopped; ¼ cup pitted Kalamata olives chopped; 4 oz crumbled feta cheese. For the dressing whisk together until emulsified fresh basil cut in a chiffonade(see below), 3 tbl lemon juice, ¼ cup olive oil, salt and pepper to taste.*NOTE on the basil. The slicing technique is called chiffonade. Take the basil leaves and lay them flat on each other. Then roll them the long way into a tight cigarette type tube.With a sharp knife slice paper thin across the tube. You will get filament-thin chiffonaded basil. | |