I have been known to sometimes add iceberg lettuce to my Greek salads. As I was making this though, I could just hear Peter of Kalofagas, in Mr. Hyde mode, chiding me that adding iceberg wouldn't be considered "authentic."
I would argue that "traditional" might be the better word. Although a Greek salad doesn't "traditionally" include iceberg lettuce, I ordered Greek salads several times while in Greece and they did indeed add iceberg lettuce. Was it because I was a tourist, or could it be that the "traditional" Greek salad had evolved?
I think the crispness of iceberg goes well with the rest of the ingredients. Rather than dwelling on what is or isn't perceived as "authentic," I simply worry about taste. I think we can debate endlessly about "authenticity" when it comes to cuisine. But cuisines, like cultures, are fluid, incorporating new ingredients and influences along the way.
1 large cucumber, chunked
2 tomatoes, chunked
1 small red onion, sliced
1 green bell pepper, diced
1 can olives, drained
1 block feta cheese, crumbled
1 or 2 tblsp red wine vinegar
1 tblsp olive oil
1/2 tsp salt
1/2 tsp dried oregano
Freshly ground black pepper
Peel the cucumber in strips like shown in my Cucumber Salad. This way you keep some of the green in the cucumber for color, but cuts down on the bitter waxiness of the peel. Cut into big chunks.
Cut two tomatoes into big chunks.
Thinly slice one small red onion.
Dice one green bell pepper.
Add one can drained olives.
Then drizzle about 1 or 2 tblsp red wine vinegar, 1 tblsp olive oil, 1/2 tsp salt, and 1/2 tsp dried oregano. I used the last of my homemade dried oregano from my garden. Give a few turns of freshly ground black pepper.
Allow the salad to chill in the refrigerator for about half an hour before serving.
1 year ago today, Pingo Yogurt - Alhambra.