Almost!

Greek salad is one of my favorite salads, in my opinion the best Greek salad in Manhattan is from Café Mogador at the East Village, actually I loved everything I tried over there. I never got disappointed, and the place has such cheerful atmosphere, maybe the sand color on the walls that imitate dunes; it gives you a warm feeling. I have tried many times to reproduce that salad and I always get to “almost”. The dressing is very tasty, and the feta cheese is delicious. So I felt pretty optimistic that I would get it this time. I had all the right ingredients; authentic fresh feta cheese, Greek olive oil and everything else was the freshest ingredients I could put my hands on, but again I got the “almost”. My darling husband said it was better than theirs, but I suspect he was just being nice. So I wouldn’t feel too disappointed. But the Feta I’ve got in Astoria the other day… it’s a keeper (totally worth the ride).  

Greek Salad

For the Salad:

• 1 small head of Iceberg lettuce (I’ve used Boston Lettuce this time)
• 1 cucumber sliced
• 1 tomato cut into chunks
• 1small red onion
• 3 radishes
• Kalamata olives
• Feta cheese
• Few springs of mint
• Toasted bread Pita bread croutons

For the dressing:

• 1/3 of a cup of good Greek olive oil
• Sal and Pepper
• 2 tablespoon of lemon juice
• 1 tablespoon of fresh dill chopped

 For the toasted Pita bread croutons:

• First I cut the pita bread in small bite sizes and toss it in a bowl with olive oil, salt and pepper, and oregano. 
• Place it in a single layer on cookie sheets. Bake at 325 degrees for 10-15 minutes or until golden.  
• Pour the dressing over the salad and top it with the croutons. Enjoy.