My plan today was to write a post about my car buying experience this weekend, which I was hoping to culminate in pictures of me in my new ride. Alas, the process is still ongoing, so that post will have to wait!
In its place, I will post a recipe that my sister-in-law has been begging me to put up for months. The Hirschberg Family’s Famous Greek Salad. Its true, we are known for this delicious, nutritious meal in itself, or an amazing side dish.
I know, I know, a salad recipe seems like a cop-out, but it totally isn’t! This dressing and method has taken generations of Hirschbergs to make it just right…or maybe just my dad and me…
Yes, you will also note that this recipe calls for iceberg lettuce. This is NOT a suggestion. The only way that a greek salad can reach its delicious best is with iceberg, as generic as that may seem.
On to the show-
- 1/3 cup Olive Oil (the better the quality, the better the dressing)
- 1 cup Red Wine Vinegar
- 2 cloves of fresh garlic- chopped finely
- 4 large, pitted, olives – chopped finely
- 3 dashes of Worcestershire sauce
- 1.5 tsp sugar
- 1/8 tsp salt (or to taste)
- 2 tsp dried basil
- 1 head of iceberg lettuce – chopped well or shredded
- 1 english cucumber
- 1 green pepper
- 1/2 red onion sliced into rings
- 1/2 lb mixed seeded olives
- 1/2 cup sliced peperocinis
- 1/2 lb feta cheese chopped (I adore Bulgarian Feta if you can find it)
- Optional additions- Chopped celery, grape tomatoes, thinly sliced carrots, thinly sliced radish
- Place oil, chopped olives and garlic into dressing container and allow to marinate while you prepare the salad
- Place chopped or shredded lettuce into salad bowl
- Cut the cucumber in half length-wise and de-seed it by running a spoon down the middle of each half to remove the seeds (you may discard the seeds)
- Chop half of the cucumber and place chopped cucumber in salad
- Slice the remaining cucumber (should look like smiles) and put aside
- Chop the top of your pepper off and remove the seeds
- Cut 3 rings of pepper off the top and put aside
- Chop the remainder of the pepper and place in salad
- Chop half of your peperocinis and place in salad
- If using any of the optional ingredients, place those in the salad now as well
- Toss the salad well
- Take your reserved vegetables and feta cheese to decorate the top of the salad (including red onion slices)
- Now it is time to finish the dressing!
- Add vinegar, sugar, Worcestershire sauce, salt and basil to the oil/garlic/olive mix. Shake and allow to sit for at least 1 hr.
- 10 minutes before you serve the salad, shake and pour the dressing EVENLY over the top, do not mix!! It is very important that the salad marinades in the dressing for a minimum of 10 minutes. You do not have to use all of the dressing, use your judgement here.