Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Greek Salad

  • Yield: 6 servings


  • 1 head Boston lettuce
  • 1 medium English cucumber, sliced
  • 2 medium tomatoes cut in wedges
  • 2 medium green bell peppers, seeded and cut into thin strips
  • 1 tablespoon minced fresh oregano
  • 3 tablespoons red wine vinegar
  • One-half teaspoon freshly ground black pepper
  • 4 ounces crumbled feta cheese


  • Wash and dry lettuce, keeping the leaves whole. Line a platter or shallow bowl with the leaves. Combine the cucumber, tomato wedges, and bell pepper slices in a bowl and toss to mix. Combine the oregano, vinegar, and pepper and whisk to blend. Add to the vegetable mixture and toss to coat evenly. Arrange the vegetables on top of the lettuce leaves and sprinkle with the feta cheese.