California Greek Salad
Serves: 6
  • 4 cups chopped romaine lettuce (optional)
  • Juice of ½ a lemon (about 2 Tbs.) or 2 Tablespoons red wine vinegar
  • Unrefined extra virgin olive oil
  • Sea salt and black pepper to taste
  • 1 large handful sunflower sprouts
  • 4 Persian cucumbers, unpeeled, cut in half and then sliced on the diagonal
  • 4 small tomatoes, cut into wedges
  • 1 avocado, cubed
  • half of a small red onion, sliced very thinly (soaked in ice water to neutralize some of the harsh onion flavor, if desired)
  • 6 ounces feta, cubed
  • 2 Tablespoons capers, drained
  • ½ cup pitted Kalamata olives
  • Dried oregano, preferably Greek
  1. Arrange the lettuce on a large platter. Drizzle with a teaspoon or two of lemon juice or red wine vinegar, a tablespoon of olive oil, and salt and pepper to taste. Arrange the sprouts on top.
  2. Place the cucumbers, tomatoes, avocado, onions and feta in a bowl and drizzle with remaining lemon juice plus enough olive oil to coat lightly. Arrange on top of the lettuce and sprouts, and sprinkle with a little sea salt and black pepper.
  3. Distribute the capers and olives on top. Sprinkle with dried oregano to taste.
Tip: wash your lettuce as soon as you come home from the market. Leave it out on a clean kitchen towel to dry and then roll it up in the same towel and keep it in the fridge for a lickety-split salad.
Recipe by Pamela Salzman at