Greek Salad

Greek night in our house is a family favourite, and it wouldn’t be Greek Night without Greek Salad. All Greek salads should be dressed in this five-star dressing. Full of flavour, simple to make, and can be poured over a garden salad to add flavour.

A Mediterranean diet is considered by some to be the healthiest on the planet.  Studies have shown that it can reduce the risk of heart disease and cancer!  This is because it includes a lot of healthy omega-3 fatty acids, such as fish, nuts, olives, and olive oil.  It is also high in fresh fruits and vegetables, including super-nutritious leafy greens.

There are many countries that make up the Mediterranean, including Turkey, Egypt, Italy, Spain, Greece, and any other country that borders the Mediterranean Sea.  Here in Canada, there is a deep appreciation for Greek-inspired dishes.

This is obvious in the abundance of Greek restaurants that line our streets.  There is no need to wait until your next restaurant visit to enjoy a delicious Greek-inspired meal.  The following recipes can all be made right in the comfort of your own kitchen! Serve with Greek Style Rice, Chicken Slovakia and Tzatzik.

Greek Salad

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Greek night in our house is a family favourite, and it wouldn’t be Greek Night without Greek Salad. All Greek salads should be dressed in this five-star dressing. Full of flavour, simple to make, and can be poured over a garden salad to add flavour.

Serve with Greek Rice, Chicken Slovakia or Shrimp Slovakia.

• Author: Cyndi Mills
• Prep Time: 5
• Cook Time: 15
• Total Time: 20 minutes
• Yield: 4 1x

Ingredients

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Dressing

• 1 cup olive oil
• 2 1/4 teaspoons garlic powder
• 2 1/4 teaspoons dried oregano
• 2 1/4 teaspoons dried basil
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 ½ teaspoons onion powder
• 1 tablespoon Dijon-style mustard
• 1 1/4 cups red wine vinegar

Salad

• 1 tomatoes (vine)
• ½ English cucumber
• ½ red onion, diced
• ½ red pepper
• ½ cup feta cheese, crumbled
• 10 kalamata olives (or as many as you like)

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Instructions

1. In a blender or large shake container, mix together all the ingredients.
2. Blend for a minute or two until the dressing has emulsified.
3. Store in a salad dressing bottle or airtight container and refrigerate.
4. Cut tomatoes in chunks.
5. Cut the English cucumber in half and then slice both sides of the cucumber into ½ inch-thick chunks.
6. Chop the red onion
7. Cut the red pepper in chunks.
8. Add all the ingredients to a bowl. Add dressing. Mix up. Serve.

Notes

Unused dressing can be stored in fridge for two weeks.