LIGHT & LOCAL
Use the best olive oil for Greek salad

By Carol Devenot

You don't have to go all the way to Greece to enjoy a Greek salad. More and more restaurants are serving this salad as a main course or as an equivalent to a mixed salad. Its success relies on using the freshest "in-Greek-a-ments," as I mentioned in my Nov. 3 column on dishes I encountered at the Greek Festival earlier this year.

I have tried different Greek salads that incorporate green pepper, celery, radishes, broccoli sprouts, watercress and artichoke hearts. Warm pita bread is a nice accompaniment. If you want to create a dinner salad, add 12 ounces of skinless, boneless, rotisserie chicken, cut into thin strips, or an equal amount of shelled and cooked shrimp. If you are not watching your carbs, you could add a side dish of cooked spinach or whole-wheat pasta.

Good extra-virgin olive oil is a must. There is nothing worse than rancid olive oil. In Hawai'i, it helps to store oils in the refrigerator, which cuts down on the oxidation.

This salad goes well with other Greek dishes. It's no wonder Zorba was such a happy fellow!

Greek Salad

• 3 medium ripe tomatoes, cut into wedges
• 1 large seedless (English or Japanese) cucumber, cut into à-inch chunks
• 1 small red onion, cut into very thin half moons
• 1/8 cup Kalamata olives, pitted and halved
• 12 cups bite-size pieces salad greens (arugula, spinach, romaine lettuce or whatever you like)
• 1/4 cup feta cheese, crumbled

Lemon Dressing

• 1/4 cup fresh lemon juice
• 1 to 2 teaspoons extra virgin olive oil
• 1/4 teaspoon salt
• 1 teaspoon dried oregano (or 2 teaspoons fresh, minced oregano leaves)
• 1/8 teaspoon coarsely ground pepper
• 2 small cloves, garlic, smashed

Whisk lemon juice, olive oil, salt, pepper, oregano and crushed garlic together in a mixing bowl until blended. Set dressing aside.

In a large salad bowl, combine tomatoes, cucumbers, red onion and olives and toss well. To serve, line a large platter with greens and spoon the tomato mixture over greens. Top with feta cheese and toss salad. Strain dressing into bowl and top just before serving, or strain dressing into cruet or small pitcher and serve on the side. Serves four.

Per serving: 140 calories, 5.9 g protein, 7 g fat, 16.5 g carbohydrates, 5 g dietary fiber, 419 mg sodium: 17 percent protein, 47 percent carbohydrates, 45 percent fat.