Greek Salad includes all the needed ingredients for a classic tossed salad with delicious herb dressing from scratch!
As I recall this was one of the very first recipes I shared to the internet more than ten years ago. It has stood the test of time and has not changed one bit. It is everything I look for in a Greek type tossed salad. The dressing has a nice herb flavor when combined with the fresh mint. This does not need sugar at all as I find it to be perfectly balanced between acid and oil. Usually, when the balance of that is off, I have seen people compensate for too much vinegar with sugar. But it doesn’t have to be like that! Just balance the dressing. The only reason you should add sugar to a dressing is if you are looking for a slight hint of sweetness. But this salad doesn’t need that.
There is not much else to say about this- I did serve mine this time with some lamb seekh kebabs and a spiced rice pilaf and pita bread. I would suggest a nice dry red wine to go with, something like a Cab or Syrah should suffice. I do hope you enjoy!
Greek Herb Vinaigrette
- 1/3 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- salt and pepper
- 1 head romaine lettuce, torn into bite-size pieces
- 1 cucumber, peeled,seeded and sliced
- 1/2 small red onion, thinly sliced
- 1 red bell pepper, seeded and cut into thin strips
- 2 Tomatoes, cut into thin wedges
- 10 fresh mint leaves, finely chopped
- 6 ounces feta cheese, crumbled
- 15 -16 pitted kalamata olives
- 4 -5 mild whole pepperoncini peppers
- Whisk together ingredients for vinaigrette.
- Gently toss together ingredients for salad then add vinaigrette and toss again.
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