BRITTANY PERSICO ENGL202C

How to Make a Greek Salad

Preparation time: approximately 20 minutes Servings: about 8

Background
Greek salad is a staple in Greek cuisine !"ere "ave been many variations o# t"is salad t"at evolved over time in di##erent areas across t"e $ S % as well as di##erent countries However% t"e ingredients t"at s"ould always be #ound in a Greek Salad are olives% #eta c"eese% and tomatoes !"e true de#inition o# a Greek Salad is one t"at consists o# lettuce and raw vegetables% suc" as cucumbers% & tomatoes% garnis"ed wit" olives and #eta% and dressed wit" olive oil and vinegar' !"is recipe will incorporate an aut"entic Greek Salad along wit" an (mericani)ed version *or example% traditional Greek Salads do not typically contain lettuce% but t"is recipe will contain romaine lettuce (lso% it is important to note t"at t"is guide is intended #or t"ose w"o "ave some basic experience in t"e kitc"en% suc" as kni#e skills and understanding o# simple cooking terminology like c"op% roug" c"op% dice% mince% etc *inally% by #ollowing t"is easy step+by+step recipe guide% you will be able to bring t"is Greek delicacy into your "ome

Safety Information
Warning: Please read the following before continuing to prepare this recipe !"is recipe calls #or proper understanding o# kni#e skills and "andling !"ere#ore% in order to avoid dangerous and serious cuts% it is important to remember to keep a s"arp blade on your kni#e by s"arpening it regularly (lso% to avoid any cuts% keep t"e blade o# t"e kni#e pointed away #rom your body at all times and be very care#ul w"en using t"e vegetable peeler% as well ,t is advised t"at no one under t"e age o# '- per#orm t"e tasks o# t"is recipe t"at involve using a kni#e wit"out parental supervision

Materials
.ni#e /utting board

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BRITTANY PERSICO ENGL202C

0egetable peeler 1arge bowl and small bowl Measuring cups Measuring spoons !ongs 2"isk

Ingredients
' "ead 3omaine 1ettuce% /"opped 4 w"ole 0ine 3ipe !omatoes% /ut ,nto Six 2edges 5ac"% !"en 5ac" 2edge /ut ,n Hal# ' w"ole 6large7 /ucumber% Peeled% /ut ,nto *ourt"s 1engt"wise% (nd 8iced ,nto 1arge /"unks '92 w"ole 3ed :nion% Sliced 0ery !"in -0 w"ole Pitted .alamata :lives% /ut ,n Hal# 1engt"wise 6pre#erably pre+pitted in a ;ar7 < ounces% /rumbled *eta /"eese *res" Parsley% 2as"ed and 3oug"ly /"opped '94 cup :live :il 2 !ablespoons 3ed 2ine 0inegar ' teaspoon Sugar 6more !o !aste7 ' clove Garlic% Minced '94 teaspoon Salt *res"ly Ground =lack Pepper ' w"ole 1emon% *or S>uee)ing

Procedure for salad

1. 2. 3.

2as" your "ands t"oroug"ly wit" soap and water Place cutting board on a #lat kitc"en counter sur#ace 2as" t"e "ead o# 3omaine lettuce and using kni#e% c"op o## bottom o# "ead o# 3omaine lettuce w"ere all t"e lettuce is attac"ed% as seen in #igure ' ?ext% make one+inc" slices along t"e lengt" o# t"e "ead o# lettuce Tip: i# any parts o# t"e lettuce are bruised or beaten% discard o# t"ese sections !"en% give it a roug" c"op so t"at eac" piece looks like s>uares o# an inc" by an inc"% and put c"opped lettuce into large bowl% as seen in #igure 2

4. 5.

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BRITTANY PERSICO ENGL202C

Figure 1: bottom of head of lettuce chopped off

.

Figure 2: rough chop of lettuce thrown in large bowl

!ake all #our vine tomatoes and cut eac" tomato into six wedges Tip: do t"is by turning t"e tomato upside down and cutting a plus+sign% #ollowed by an @A B !"en cut eac" wedge in "al# so t"at t"e tomato pieces look like t"ose in #igure -

Figure 3: tomatoes cut into wedges and then cut in half.

!. ". #.

!oss t"e tomato pieces in t"e large bowl wit" t"e lettuce ?ext% cut t"e red onion in "al# #rom root to tip and discard outer layer o# t"e onion !"en slice eac" "al# up very t"in and toss t"is in t"e bowl along wit" t"e lettuce and tomatoes% as seen in #igure 4

Figure 4: size of thin onion slices.

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BRITTANY PERSICO ENGL202C

1$. !ake t"e vegetable peeler and peel cucumber along its lengt" 11. :nce peeled% cut t"e cucumber in "al# and t"en cut eac" "al# into #our

long wedges 6t"is can be seen in #igures C and <7

12.

Figure 5 and 6: cucumber sliced in half and then each half into wedges.

?ext% drain t"e pitted .alamata :lives #rom t"e ;ar and t"en cut t"em in "al# lengt"wise and toss t"em into t"e large bowl% as seen in #igure D

Figure 7: alamata !li"es sliced in half lengthwise.

13. !"en% take t"e #res" parsley and give it a roug" c"op and toss it into t"e

large bowl
14. !oss "al# t"e crumbled *eta 6- o) 7 into t"e large bowl and t"is is t"e end

o# t"e salad making% now to move onto t"e dressing

Procedure for dressing

15. !ake t"e small bowl and add in t"e measured olive oil% red wine vinegar%

sugar% and minced clove o# garlic

1 . $sing t"e w"isk% w"isk well or #or about -0 seconds until all ingredients

are combined

1!. Pour t"e dressing over t"e salad into t"e large bowl 1". $se your clean% was"ed "ands and toss t"e salad along wit" t"e dressing

in t"e large bowl

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BRITTANY PERSICO ENGL202C

1#. Sprinkle t"e second "al# o# t"e *eta 6ot"er - o) 7 over t"e tossed salad

wit" dressing and en;oyE 6#inal product seen in #igure 87

Figure #: final product of completed $ree% &alad with dressing.

Ser%ing Suggestions
1. 2. 3.

Fust en;oy as a salad by itsel# (dd a protein 6like steak% c"icken% lamb% etc 7 to t"e salad and en;oy Pile salad mixture onto t"e center o# a pita or #latbread% and wrap or roll up and en;oy

Sources
' "ttp:99www t"e#reedictionary com9GreekGsalad 2 ,mages: "ttp:99t"epioneerwoman com9cooking920''9049greek+salad9

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