Copy Cat Greek Salad from the Corner Greek Deli
photo by Ronbiz
- Ready In:
- 24mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Ingredients
-
Part One
- 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
- 236.59 ml feta cheese, crumbled dice smaller
- 340.19 g Greek peppers (drained Mezzetta Imported Garlic & Dill Peperoncini)
- 283.49 g pitted kalamata olives
- 1 cucumber, Sliced and cut again
-
Part Two
- 118.29 ml olive oil (extra virgin first cold pressed)
- 236.59 ml red wine vinegar
- 4.92 ml garlic powder or 4.92 ml fresh garlic clove, minced 1-2
- 4.92 ml dried oregano
- 4.92 ml dried basil
- 4.92 ml balsamic vinegar
- 4.92 ml black pepper
- 4.92 ml Dijon mustard or 4.92 ml spicy brown mustard
directions
- 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 -- .
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