Prep 10 mins
Cook 0 mins
From our local newspaper. Extremely important to use the freshest ingredients for this salad! Recipe amounts were not given so they have been estimated. A note about olive brine: I use the liquid that the olives are soaked in either the package or the fresh ones from the "olive bar" at the natural food store. However I have tried a dirty martini olive juice from this source: www.garliclady.com based in Vancouver, Washington.
- 1 tablespoon red wine vinegar
- 1 tablespoon kalamata olive brine (known in these parts as "dirty olive juice")
- 1 tablespoon extra virgin olive oil
- 2 firm roma tomatoes, cut into chunks
- 1⁄2 English cucumber, peeled in a strip fashion and cut into chunks
- 1 small green bell pepper, stemmed, seeded, cut into chunks
- 1⁄4 cup red onion, sliced
- 2 slices feta cheese, half inch slices (NOT "crumbled")
- 6 -8 kalamata olives
- fresh oregano sprig, for garnish (NOT dried)
- Whisk together the vinaigrette ingredients and set aside.
- Place tomatoes, cucumbers, red onion and bell pepper on two salad plates.
- Top with the feta slices, kalamata olives and sprigs of fresh oregano.
- Drizzle the vinaigrette on the salad.
Fresh and clean tasting salad, despite the use of the - uh - dirty olive juice.
Just wanted to say that I LOVE LOVE LOVE this dressing. I made a much bigger Greek inspired pasta salad (that included all the other ingredients here) and was looking for a light dressing. This is perfect. I tripled it and it worked fabulously.
The dressing is perfect, not too oily. Great mix of veggies. This salad is so good. Thanks Cookgirl :) Made for ZWT9