Recipe #27 - Mediterranean Green Salad

"Mediterranean" can mean many things to many people. When it comes to cuisine, we like the flavors that seem to represent the Mediterranean area. Lemony. Salty. Tangy. Fresh. Light. These are delightful flavors associated with Greece, Italy, southern France, and all the sun-drenched coasts of the Mediterranean Sea.

As with most things we cook and prepare, this recipe is highly adaptable.

Makes four servings.

1/4 cup fresh lemon juice
1/2 cup crumbled feta cheese
1 cup extra virgin olive oil
Salt & pepper

6 cups mesclun salad greens
12 cherry tomatoes, halved
1 cup canned chickpeas, drained and rinsed well
1 cup kalamata olives, drained and sliced
1 cup canned marinated artichoke hearts, drained and sliced
1 ripe avocado, diced
1/2 cup pepperoncini, drained and thinly sliced
1/2 cup crumbled feta cheese
1/4 cup toasted pine nuts

Put the lemon juice and feta cheese in a small blender or food processor and buzz briefly. Add the olive oil and buzz until well blended. Add salt and pepper to taste (being careful with the salt, considering the feta is salty and so are the olives you'll be adding to the salad later).

Put the salad greens in a large bowl and add 1/2 cup dressing. Toss well to coat the greens. Put a mound of greens on each of four chilled salad plates. Add the rest of the ingredients decoratively on top of the greens and serve.

This salad goes well with lots of dishes, including pizza, spaghetti, ravioli, pesto-based dishes, some soups, etc. You can also boost the flavor of this salad by adding things like sun-dried tomatoes, radicchio, endive or grated hard cheeses (asiago, parmesan, romano).