Is There More Salad

READY IN: 336hrs 30mins
Recipe by Baby Kato

For best results, use good quality vinegar and olive oil. Store the bottled vinegar and oil in a cool dark place for 2-3 weeks, until ready to use.

Top Review by Bonnie G 2

I used the Lemon-Thyme version and it was very nice, flavors blended well and tasted fresh with our green salad. I really liked the addition of the fennel seeds. The only thing I did different was used dry thyme as we have no fresh that I've been able to find. A welcome change if flavors from the usual balsamic and oil I usually use. Made for Rookie Recipe Game

Ingredients Nutrition


  1. Oregano-Rosemary Oil - Peel 2 cloves of garlic and leave whole. Soak garlic in 1/4 cup white wine vinegar overnight. Drain vinegar and add garlic cloves to olive oil. Next add lemon strips, chili peppers, rosemary and oregano sprigs. Pour into jar with a tight fitting lid and place in a dark room for 2-3 weeks.
  2. Lemon-Thyme Vinegar- Heat 1 quart of white wine vinegar until it starts to boil. DO NOT BOIL. Take the pot off the heat and add into the vinegar,the lemon peel strips, 2 cloves of garlic, 1 bunch of thyme, and fennel seeds. Pour into jar with a tight fitting lid and place in a dark room for 2-3 weeks. When ready to use, strain the vinegar and add the spiral lemon peel, 1 garlic clove and 3 sprigs of fresh thyme into the bottle next pour in the aged vinegar.
  3. Salad- In a large bowl toss, cherry tomatoes, cucumber chunks, onion slices, yellow pepper, black olives, chopped dates, parmesan and feta cheeses. Mix well.
  4. Add romaine lettuce slices to the bottom and sides of serving bowl and place salad into bowl.
  5. Vinaigrette- In a bottle pour your homemade oil and vinegar, sugar, sea salt and black pepper. Shake well and pour over salad.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a