Greek Salad

 

For the Dressing:

½ Cup extra virgin olive oil (cold pressed)

3 Tbls. lemon juice

1 Tbl. dry oregano

1 Tbl. garlic flakes or 1 minced garlic clove (raw garlic is very strong)

Cracked black pepper

1. In a small canning jar or any resealable glass jar, combine all the ingredients and stir with a fork until the olive oil and lemon juice are incorporated. Seal the jar and refrigerate until needed.

2. It's good to let the flavors marinate together for several hours. It can be kept in the refrigerator for up to a week.

3. Before using it be sure to let it sit out of refrigeration for about 10 minutes then shake or stir before drizzling over the salad.


For the Salad:
Fresh salad greens ripped into bite sized pieces (romaine, escarole, red leaf, Swiss chard or your favorite greens.)

1 small red onion, sliced thin or fresh green onions

1 fresh tomato, sliced in wedges or whole grape tomatoes

1 cucumber, sliced thin (we prefer English cucumbers because they are virtually seedless and the skins aren't as tough.)

Feta cheese, crumbled (optional if avoiding dairy)

Several Kalamata olives

Assembling it all:
1. In a salad serving dish or bowl toss all your salad greens together.

2. Place the onion, tomato and cucumbers over top of the greens.

3. Drizzle Greek dressing all over then add the feta and olives.



This salad is excellent even if you don't have the cheese. We also rarely have olives on hand.

So don't fret if you're missing an element or two, it's still very enjoyable