Vegetables do not always have to be on the side. A big Greek salad supplemented with grilled chicken, meat or fish can be a fresh and bright weekday meal or good, big-party food. This “refined” version from our latest Cook the Book pick, is more than just feta, cucumbers, tomatoes and a few olives. It can be assembled about an hour ahead of time and kept in the refrigerator. As always, do not dress the salad until just before serving and don't pinch on the quality of olive oil or olives used in this salad. It makes a difference.
Recipe: Tonight's Greek Salad
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