Greek Salad with Homemade Dressing

 By The Black Peppercorn

(19 reviews, 5 star)

1/2 C. olive oil

1 lemon, juice of  (about 2 Tbsp.)

(1/4 C. red wine vinegar)

(1 tsp. Dijon mustard)

4 garlic cloves, minced

1 Tbsp. dried Oregano leaves (1/2 tsp. dried Oregano)

1 tsp. salt  (try 1/2 tsp.)

1/2 tsp. black pepper (1/4 tsp)

1 tsp. sugar (or honey?)

3 tomatoes

1 english cucumber

2 sweet peppers (red, yellow or orange)

1 red onion, finely sliced

1 C. feta cheese

1 1/2 C. black olives

1 large Romaine lettuce

...

Substitutions:

Dried Lemon Peel (1 teaspoon)

     1 to 2 tsp., grated fresh lemon peel or grated peel of 1 medium lemon (not the white, bitter part), or 1/2 tsp. lemon extract.

Garlic (1 clove fresh)

     1/8 tsp. garlic powder or 3/4 tsp. minced garlic or 1/2 tsp. garlic salt.

Sugar (1 cup)

     1 C. light brown sugar (packed) or 2 C. powdered sugar or 3/4 C. honey (reduce liquid in recipe by 1/4 cup)

Tomatoes (1 can)

     2 1/2 C. chopped, peeled fresh tomatoes, simmered about 10 minutes.

...

Greek salad is jam packed with flavors and every bite is an experience. Fresh chopped veggies, black olives and feta cheese go so well together, buy my favorite part of the salad has to be the dressing.

This salad dressing is best made ahead so that the aromatics can blend together in the oil and red wine vinegar. Then, I toss the chopped veggies and black olives in the dressing and let them marinate for at least an hour in the fridge. Do not include the lettuce in this because the leaves would get too soggy. I toss the lettuce and feta cheese with the marinated veggies and dressing just before bringing the salad to the table. 

Other Greek recipes to try: 

Greek Marinade for Grilled Chicken

Lemon Roasted Potatoes- Greek Style

Greek Tzatziki

Hidden Valley Greek Tzatziki Roasted Vegetables