Greek Salad With Anchovies for Two
Per serving
Modified from EatingWell, March/April 2010. The fresh, tangy elements of a Greek salad—tomato, cucumber, feta, olives and lemony vinaigrette—pair well with rich-tasting anchovies. Serve with: Warm pita bread and a cold beer.
Ingredients
2 serv.- lemon juice↗3 tablespoons
- olive oil↗2 tablespoons
- minced garlic1⁄2 teaspoon
- dried oregano↗1⁄2 teaspoon
- salt↗1⁄8 teaspoon
- fresh ground pepper↗1⁄4 teaspoon
- romaine lettuce leaves4
torn or cut into small pieces
- large tomatoes1
cut into large chunks, two small Kumatos preferred
- large English cucumber1⁄2
cut into small chunks
- canned chick-peas↗2⁄3 cup
rinsed
- crumbled feta cheese↗3 tablespoons
- thinly sliced sweet onions2 tablespoons
- sliced pitted kalamata olives2 tablespoons
- canned anchovies↗4 ounces
packed in olive oil or water, drained and blotted dry on paper towel
- pita bread↗
optional
Step-by-step instructions
- 1
Whisk lemon juice, oil, garlic, oregano, salt and pepper in a medium bowl until well combined.
- 2
Add lettuce, tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine.
- 3
Divide the salad between 2 plates and top with anchovies.
- 4
Can be eaten with warm pita breads, if desired.
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