Thursday, September 22, 2016

Greek Salad with Vinaigrette

I'm back with a classic Greek salad that pairs perfectly with your own homemade pita.  Add grilled chicken, salmon, chickpeas, or tofu as you wish.  This vinaigrette is just like what you'd get at a restaurant and is so delicious!

Greek Salad

Serves 6
Total time: 10 minutes

Ingredients:

For the salad,

2 heads of romaine lettuce, washed and torn into 2" pieces
1 cucumber, cut into 1" cubes
2 bell peppers, stem and seeds removed, large-diced
1 pint cherry or grape tomatoes
1/2 red onion, sliced into half-rounds
1/2 lb feta cheese, cut into 1/2" cubes or crumbled
1/2 cup pitted kalamata olives

For the Greek vinaigrette, 

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup good extra virgin olive oil

Dressing alternative,

Drizzle good extra virgin olive oil
Lemon juice
Salt and pepper

Directions:

1. Prepare salad dressing at least 30 minutes before meal.  Add ingredients to a blender or food processor and process until combined.

2. Combine salad ingredients.  Add protein if using.  Top with dressing as desired.  Enjoy!

Storage:

Salad in an airtight container in the refrigerator.
Dressing in an airtight container or bottle and keep at room temperature.  Shake before using.


Adapted from Ina Garten, Barefoot Contessa

No comments:

Post a Comment