Tuesday, August 23, 2011

Greek Salad Recipe

Greek Salad homemade dressing **secret...shhhh**

1/4 c. freshly squeezed lemon juice
1/4 c. white vinegar
2 tsp. sugar
1/2 tsp. kosher salt
1/2 tsp. seasoning salt
1/2 tsp. red pepper flakes (this will not make the dressing spicy, just flavorful)
1/4 tsp. freshly ground black pepper
4 cloves garlic, smashed and peeled
1 c. canola oil
 3/4 tsp. Italian seasoning
1/4 tsp. dry oregano
1/4 tsp. dry thyme
a dash of dijon to kick it up =D

For the Salad:

3 Medium ripe vine tomatoes
1 cucumber (I left it out tonight in pic for my little guys)
1/2 red onion
1/2 pound feta cheese(left this out tonight too because my little guys won't eat it)

1 Green pepper
1 Tablespoon fresh oregano leaves
1/2 cup of pitted Kalamata olives
Use cold Rotisserie chicken to salad (perfect when you have leftovers to add) 
I used Penne pasta...after cooking pasta rinse with cold water 

Cut the tomatoes in to bite-sized pieces.
Cut the cucumber in half lengthwise, seed it, and slice.
Slice the onion thinly.
Cut the pepper in half, discard the core and seeds, and cut into strips
Combine the tomatoes, cucumbers, onion, pepper, and feta cheese in a medium mixing bowl. Add the olives, capers, and oregano.
Pour the dressing over the salad and toss to coat the ingredients.
Let the salad sit for at least 20 minutes to let the flavors meld. Do not refrigerate, or the tomatoes will lose flavor.

No comments:

Post a Comment