Recipe by kiwidutch
Posted for Zaar World Tours: I keep a very small bottle of this vinaigrette in my fridge and make it regularly to keep it at it's freshest best. You need to mix again before using because it separates on standing. A tasty side dish and healthy snack. Use all of the dressing or less if preferred. Salad: REGION: Greece.
Top Review by Andi of Longmeadow Farm
A delightful salad to serve table side, or as a part of a salad topping, or just eat right then and there. The vinaigrette was really delightful, loved the use of white vinegar here. The sugar (or splenda) really gives the vinaigrette a smoother taste cutting the bite of the vinegar nicely. I agree with keeping extra on hand, this is a wonderful idea alone! I used vine ripened cherry tomatoes from my greenhouse, sliced in 1/2, some wonderfully salty, smooth feta cheese, nice black olives from the olive bar and added a bit of chopped onion (about 2 tablespoons) and twirled altogether with the avocado. I let the sit for about 1 hour prior to serving and the flavors had joined together and was just terrific! Thanks, kiwi! Made for *Everyday is a Holiday* Tag game Dec 2008
- 45 ml olive oil (3 tablespoons)
- 20 ml wine vinegar or 20 ml cider vinegar (4 teaspoons) or 20 ml lemon juice (4 teaspoons)
- 1 1⁄2 ml sugar (1/4 teaspoon)
- 1 1⁄2 ml whole grain Dijon mustard (1/4 teaspoon) or 1 1⁄2 ml French mustard (1/4 teaspoon)
- 2 ripe avocados
- 4 medium tomatoes
- 50 g black olives (2oz) or 50 g green olives (2oz)
- 225 g feta cheese, diced. (8 oz)
- 2 tablespoons chopped fresh marjoram
Directions See How It's Made
- Halve the Avocado lengthwise and take out the stone. Skin and cut avocados into slices.
- Pour vinaigrette over avocado slices. Stir them if necessary to coat them completely to prevent discolouration.
- Cut each tomato into 8ths, mix together with cheese and olives.
- Drizzle the vinaigrette dressing over the top and sprinkle with the chopped marjoram.