Greek Salad and Dressing
(from clair’s recipe box)
Ben likes this dressing, but only likes cucumbers and peppers, no tomato or olives on his salad
Source: tweaked from: http://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe.html
Prep time: 15 minutes
Cook time: 0 minutes
Serves 6 people
Categories: Salads
Ingredients
- 1 head of romaine lettuce, washed and ripped for salad
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
- 1 bell pepper, large-diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 pound feta cheese
- 1/2 cup calamata olives, pitted
- For the vinaigrette:
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup balsamic or red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup garlic-infused olive oil
Directions
-
Place the lettuce, cucumber, peppers, tomatoes and olives in a large bowl.
-
For the vinaigrette, whisk together the oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour dressing over salad. Add the feta and olives and toss lightly. Serve at room temperature.