Greek Recipe
House Salad Mix, Kalamata Olive & Feta Cheese Greek Dressing.
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Ingredients
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Salad
Greek Dressing
Method
Salad
- 1
Prepare vegetables
Wash and dry the mixed salad greens thoroughly (use a salad spinner or pat dry). Trim ends of the English cucumber, slice in half lengthwise, then cut into 1/4" half-moons. Halve the cherry tomatoes and thinly slice the red onion. Pit Kalamata olives if not already pitted and cut in half.
- 2
Assemble salad
In a large serving bowl, add the dried mixed greens (6 cups). Scatter the cucumber (1 cup), cherry tomatoes (1 cup), and red onion (1/4 cup) evenly over the greens. Top with halved Kalamata olives (1/2 cup) and crumble the feta cheese (1/2 cup) over the top, leaving space in the center for dressing.
Greek Dressing
- 3
Combine dressing ingredients
In a small bowl or jar with a tight-fitting lid, add red wine vinegar (3 tbsp), fresh lemon juice (1 tbsp), minced garlic (1 tsp), Dijon mustard (1/2 tsp), dried oregano (1 tsp), honey (1/2 tsp, optional), salt (1/2 tsp) and black pepper (1/4 tsp).
- 4
- 5
Rest and meld
Let the dressing sit at room temperature for 5–10 minutes to allow the flavors (garlic and oregano) to mellow and meld.
- 6
Dress the salad
Just before serving, drizzle about 3–4 tablespoons of the dressing over the assembled salad and gently toss with tongs until evenly coated. Reserve any extra dressing (will keep refrigerated up to 4 days). Taste and add additional dressing as needed. Garnish with a few extra olive halves and a light crack of black pepper if desired.