Recipe Detail

Greek Salad

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  1. - romaine lettuce mix
  2. - cucumber sliced
  3. - red onion sliced
  4. - feta cheese crumbled
  5. - tomatoes quartered
  6. - kalamta olives
  7. 1/4 cups - red wine vinegar
  8. 1/8 cups - white wine vinegar
  9. 1 teaspoons - dijon mustard
  10. 1 teaspoons - salt
  11. 1/2 teaspoons - black pepper freshly ground
  12. 1 cloves - garlic
  13. 1/3 cups - extra virgin olive oil
  14. 1 teaspoons - italian seasoning


Arrange the salad mix among 4 bowls, piling it high. Top each with the cucumber, red onion, and cheese. Scatter the tomatoes, olives, and pepperoncini over each salad. Drizzle each salad with 2 tablespoons of Greek dressing.

In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic and puree. With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing. Repeat with the canola oil.

Transfer the dressing to a glass storage container and mix in the oregano. Taste the dressing and season with salt, if necessary. The dressing will keep for 2 weeks, covered in the refrigerator.


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