This is the ultimate Greek salad that I could practically live on (especially while pregnant).
I made this recipe because I disliked Greek salads in restaurants that had such big chunks of veggies that you could never fit more than one piece in your mouth at a time. I love all the flavors mixed together!
(And no, the picture isn't mine, but it looks very similar to mine! I tend to focus on eating, not picture taking, when I make greek salad.)
Stephanie's Greek Salad
(The amounts are all approximate, as I just do it by feel and add however much looks right to me)
1 English cucumber
3-4 tomatoes (this totally depends on the type- Roma, small or large, etc.)
1/4 large red onion (maybe 1/2 a small one?)
1-2 red peppers (again, depending how big they are)
Dice all veggies. I like mine in about 1 inch cubes- it's a nice size.
Add pitted green (Kalamata are great) deli olives (fresh, not canned!), chopped into smaller pieces. Then add as much feta cheese as it takes to mix it well throughout the salad, without scrimping.
Dressing:
1/2 cup olive oil
1/3 cup apple cider vinegar (balsamic vinegar is good, too, but most have sulphites in them- more power to you if you find one that doesn't!)
A good squirt of Dijon mustard or a 1/2 tsp. of mustard powder
1 tsp. Italian seasoning (or half each of basil and oregano)
a few cracks of a pepper grinder
1/8 tsp. sea salt
1 clove garlic, pressed
Put in a glass jar, then shake, shake, shake. Pour over the salad, mix well and devour.
It IS amazing!
Am loving all things Greek at the moment :-) We had Greek chicken over rice last night. The only other spice I add to mine is some mint leaves...I'm gonna try this salad this weekend! Thanks!
@Kim, I LOVE Greek rice. Yum. And my mom makes a really amazing Greek-style chicken. Mmmmmmm. :)
Oh, that sounds so delicious!! Thanks for sharing!
Yum! I make greek salads a lot. I always put chick peas in mine :D
@Beth, Oh, neat idea! I've never tried that but maybe I will!
Jen, it does solidify a bit, but if I take it out a few minutes before we're going to eat it and mix it up well, I find that it's not a big deal and it liquefies again quite quickly. I've never actually blended the dressing, only stirred or shaken it, so I'm not sure how blending would affect it when it's cold.
Stephanie-
I made this dressing, which we really enjoyed, but was just wondering something: if you refridgerate the leftovers, what do you do about the solidification of the EVOO? If you originally blend the recipe when making it, does that keep that from happening? Thanks
This sounds wonderful! Unfortunately where we live, fresh olives are not available! :(