Description
The dressing for this Greek salad is very simple to make. It can be stored in the refrigerator, and covered, for up to 1 week.
Serves 4.
Printable Recipe
Ingredients
| DRESSING | |
| 1/2 tsp | Balsamic Vinegar |
| 2 Tbsp | Lemon Juice, freshly squeezed |
| 1 whole | Small garlic clove, minced |
| 1 1/2 tsp | Dijon mustard |
| 1/2 Cup | Roasted Garlic Olive Oil |
| Pinch | Sugar, white |
| To taste | Salt and Freshly Ground Pepper |
| SALAD | |
| 1 | Head lettuce, iceburg, torn or cut in 1″ pieces |
| 1/2 | English cucumber, cut in 1/2″ cubes |
| 1/2 | Red onion, thinly sliced and cut in semi circles |
| 4 | Plum tomatoes, cut in 6 wedges each |
| 1/2 Cup | Kalamata olives |
| 8 oz | Feta cheese, cut in 1/2″ pieces |
| 2 Tbsp | Mint, fresh, chopped |
Instructions
1) In a bowl, whisk together the Balsamic Vinegar, lemon juice, garlic, and Dijon mustard. Slowly drizzle in the Roasted Garlic Olive Oil, whisking constantly until thickened. Season with sugar, salt and pepper.
2) Place the salad ingredients in a large bowl. Toss 5 Tbsp of the dressing into the greens. Serve in a large salad bowl or portion the salad on dinner plates. Serve immediately.
Susan Young –
I had dinner with friends last night and your Greek Salad was served. It was the most delicious salad I’ve had in a very long time and I’m going to make it for myself and guests at the first opportunity.
Thanks so much for a delicious recipe and wonderful products.