This salad appears in endless variations around the Mediterranean. If you replace the ham and hard-cooked eggs with feta cheese and marinated sardines or anchovies, you have the Turkish version.
Terrific Green Salads
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
3 large garlic cloves, minced
1 serrano chile, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 large tomatoes (about 2 pounds)—peeled, seeded and coarsely chopped
2 medium cucumbers—peeled, seeded and coarsely chopped
1 medium red onion, finely chopped
1 small red bell pepper, coarsely chopped
1 small green bell pepper, coarsely chopped
1 pound romaine hearts, coarsely chopped
1/2 cup coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped mint
1 cup oil-cured black olives (about 1/4 pound), halved and pitted
1/2 cup finely chopped baked ham or Serrano ham (1/4 pound)
2 hard-cooked eggs, peeled and coarsely chopped
How to Make It
In a small bowl, combine the vinegar with the lemon juice, garlic and chile. Whisk in the olive oil and season with salt and pepper to make a dressing.
In a large bowl, combine the tomatoes with the cucumbers, onion, bell peppers, romaine, parsley and mint. Add the dressing, season with salt and pepper and toss gently. Transfer the salad to a large platter and scatter the olives, ham and chopped eggs on top. Serve immediately.
A tangy white with bite and some oak will match the bold flavors of this salad. A traditional Spanish white, such as one from Rioja or Penedès is the best choice.
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