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.
Serve with Greek Rice, Chicken Slovakia or Shrimp Slovakia.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
Scale
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)
Instructions
- In a blender or large shake container, mix together all the ingredients.
- Blend for a minute or two until the dressing has emulsified.
- Store in a salad dressing bottle or airtight container and refrigerate.
- Cut tomatoes in chunks.
- Cut the English cucumber in half and then slice both sides of the cucumber into ½ inch-thick chunks.
- Chop the red onion
- Cut the red pepper in chunks.
- Add all the ingredients to a bowl. Add dressing. Mix up. Serve.
Notes
Unused dressing can be stored in fridge for two weeks.
Find it online: https://www.cmfmag.ca/galley/greek-salad-2-2/