Serious Eats: Recipes

Cook the Book: Greek Salad

This is actually the Greek Cobb Salad from Michael Psilakis' restaurant Kefi. [Photograph: Robyn Lee]

When I deiced to tackle How to Roast a Lamb by Michael Psilakis I made the mistake of thinking I had to make a special trip to a Greek neighborhood to procure hard-to-find ingredients. Several hours and a trip to Astoria later, I returned home to find that Greek ingredients can be found in almost any supermarket.

Fresh vegetables, decent olives and feta, and a great vinaigrette are pretty much all it takes to make a great Greek Salad. Forget tired romaine, acrid olives, and past-their-prime slices of green peppers. This version of Greek Salad is a chopped salad, all of the components are cut into bite-sized pieces and dressed with a salty and tangy dressing that highlights them.

As always with our Cook the Book feature, we have five (5) copies of How to Roast a Lamb to give away this week.

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