Braden Family Cookbook

Chuck Braden

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GREEK SALAD                                             Created for Rob Young 

Concept “borrowed" from J. Smith and Longhi’s restaurant in Lahaina. 

Serves 4 

Dressing :  

¾ cup good quality oil

¼ cup fresh lemon juice

salt and pepper to taste

fresh oregano…about 1 tsp if you wish…..you can always add to salad

whisk it all together

 The salad: 

2 yellow or sweet (Maui or Vidalia) peeled and thinly sliced

18 kalamata (Greek) olives, pitted and coarsely chopped

Greek salad dressing from above

2 or three TBSP fresh oregano, coarsely chopped

1 lg. cucumber, peeled, seeded, halved and thinly sliced

2 – 4 oz. Feta cheese, coarsely grated or finely cut into really small cubes

Coarsely chopped romaine lettuce hearts

Fresh ground pepper and salt to taste

Make the salad dressing.  Add the onions, olives, cucumber, and feta cheese to the dressing ( + add the oregano here to taste) and marinate, refrigerated, for about one hour.   

Toss the lettuce with the marinated vegetables and add salt and pepper to taste. 

Note:  if you can get really good small, ripe cherry tomatoes, about a cup, definitely add them when you mix the salad….those little yellow and red tear drop tomatoes are great.