Greek-Style SaladRoland Bello
Radicchio adds streaks of scarlet and a pleasant bitterness to the usual Greek-salad suspects. A simple lemon and olive-oil dressing keeps things light and fresh.
Recipe information
Total Time
20 min
Yield
Makes 6 servings
Ingredients
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 cup extra-virgin olive oil
1 pound beefsteak tomatoes, cut into 1-inch-thick wedges
1/2 medium red onion, thinly sliced crosswise
1 head radicchio (1/2 pound), halved lengthwise, then thinly sliced crosswise
1 head romaine, coarsely chopped (6 cups)
2 small cucumbers, peeled if desired, halved lengthwise, then thinly sliced crosswise
2/3 cup mixed Greek olives (1/4 pound)
Preparation
Step 1
Whisk together lemon juice, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl until sugar and salt have dissolved.
Step 2
Add oil and whisk until combined well. Stir in tomatoes and onion and let stand 10 minutes.
Step 3
Add remaining ingredients and toss to coat.
