Greek Salad With Anchovies for Two

Modified from EatingWell, March/April 2010. The fresh, tangy elements of a Greek salad—tomato, cucumber, feta, olives and lemony vinaigrette—pair well with rich-tasting anchovies. Serve with: Warm pita bread and a cold beer.

• Ready In: 17 mins
• Serves: 2

Ingredients

• 3  tablespoons lemon juice
• 2  tablespoons olive oil
• 1⁄2 teaspoon  minced garlic
• 1⁄2 teaspoon dried oregano
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 4  romaine lettuce leaves (torn or cut into small pieces)
• 1  large tomatoes (cut into large chunks, two small Kumatos preferred)
• 1⁄2 large English cucumber (cut into small chunks)
• 2⁄3 cup canned chick-peas (rinsed)
• 3  tablespoons  crumbled feta cheese
• 2  tablespoons  thinly sliced sweet onions
• 2  tablespoons  sliced pitted kalamata olives
• 4  ounces  canned anchovies (packed in olive oil or water, drained and blotted dry on paper towel)
•  pita bread (optional)

Directions

1. Whisk lemon juice, oil, garlic, oregano, salt and pepper in a medium bowl until well combined.
2. Add lettuce, tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine.
3. Divide the salad between 2 plates and top with anchovies.
4. Can be eaten with warm pita breads, if desired.