Prep 24 mins
Cook 0 mins
After tinkering with this recipe for a number of years, this is it, the Greek salad that is light and delicious. It is even better the next day... ENJOY
- 1 head lettuce, rinse shake dry and chopped. (Romaine is Best)
- 1 medium red onion, take off the bad looking stuff and slice thin
- 2 -3 roma tomatoes, cut into wedges
- 1 cup feta cheese, crumbled dice smaller
- 12 ounces Greek peppers (drained Mezzetta Imported Garlic & Dill Peperoncini)
- 10 ounces pitted kalamata olives
- 1 cucumber, Sliced and cut again
- 1⁄2 cup olive oil (extra virgin first cold pressed)
- 1 cup red wine vinegar
- 1 teaspoon garlic powder or 1 teaspoon fresh garlic clove, minced 1-2
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon balsamic vinegar
- 1 teaspoon black pepper
- 1 teaspoon Dijon mustard or 1 teaspoon spicy brown mustard
- Directions: The FINAL PART 1. Add in large serving bowl, all the "Part One" ingredients, cucumbers last. 2. In a side bowl or the feta container, mix together all "Part Two" ingredients. 3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day. 4. cover while storing, otherwise your refrigerator will remember for a few days what your made! Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle -- It is worth it -- .
Easy to do, taste so good. I added a bit more vinegar.
At summer time we practically live on basic Greek salad, we just never get bored with it. However, this is a nice change with peperoncini and salad added to it.