Greek Salad
FOR THE DRESSING:
2 cloves garlic, peeled, crushed and minced
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
ВЅ teaspoon Dijon mustard
ВЅ teaspoon dried basil
ВЅ cup olive oil
FOR THE SALAD:
1 large head romaine lettuce, chopped or leaves torn into pieces
1 large English cucumber, halved and cut into Вј-inch slices
4 to 5 Roma tomatoes, cut into wedges
1 small red onion, peeled and sliced very thin
1 cup pitted kalamata or other black olives
- Combine all the dressing ingredients except the olive oil in a small bowl and whisk. Whisk in the olive oil, mixing thoroughly. Alternatively, you could use a blender or a Magic Bullet to make the dressing. Set aside.
- Combine all the salad ingredients in a large bowl and toss with the dressing. Feel free to use less dressing, if desired. Serve immediately.
VARIATIONS: Feta cheese is something you’ll find in most restaurant-style Greek salads. If dairy is something you tolerate well, feel free to add some feta to your salad. Many restaurants serve Greek salad with peperoncini or bell peppers. If those appeal to you, definitely add some to your salad. To make this a meal, simply add some grilled protein of your choice and off you go!
