Total Time
Prep 10 mins
Cook 0 mins

Very easy to make and very delicious! Use quality ingredients. Substitute another variety of imported olives of your choice-nicoise, gaeta, etc. From Weekend Magazine, July/August 2006.

Ingredients Nutrition


  1. In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.
  2. Slowly pour in the olive oil while whisking. Set dressing aside.
  3. Remove the root ends from each head of lettuce and cut the heads in half crosswise. Then cut the heads in three parts lengthwise.
  4. Arrange the slices neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.
  5. Sprinkle the myzithra cheese (if using) on top and serve. Add a sprinkle of cracked black pepper.
  6. Or cover and chill until ready to serve.
Most Helpful

I really liked the simplicity of this salad. The salty mizithra cheese was perfect with the dressing. This was a really great start to my Valentine's Day dinner. Thanks.

Bippie February 19, 2007

The dressing for this salad is superb. I like how the balsamic added some richness to the saltiness of the anchovy paste. I had a huge head of romaine on hand instead of the hearts and didn't cut it as directed in the recipe. Instead, I just chopped enough leaves for our dinner salads. I also subbed parmesan for the mizithra, as I didn't have access to the required cheese.

Ms B. September 13, 2006