Best Greek Salad (This is a gourmet Greek Restaurant recipe that was our Best appetizer of 2008 winner.)

Preparation Time: 30 minutes
Number of Servings: 12
Nutrition Info: Olive oil is good for you!

blackdash.gif (929 bytes)


Part One:
1 head Lettuce, rinse shake dry and chopped. (Romaine is Best)
1 Medium Red Onion take off the bad looking stuff and slice thin.
2-3 Roma Tomatoes, cut into wedges
1 Cup Feta Cheese, crumbled dice smaller
1 Small Jar drained Mezzetta Imported Garlic & Dill Peperoncini (Best)
1 Small Jar pitted Kalamata Olives
1 large Cucumber, Sliced and cut again.
Part Two:
1/2 Cup Olive Oil (extra virgin first cold pressed)
1 Cup Red Wine Vinegar
1 tsp. Garlic Powder or Fresh garlic clove minced 1-2
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 tsp. Balsamic Vinegar
1 tsp. Black pepper
1 tsp. Dijon Mustard or spicy brown

Directions:  The FINAL PART 1. Add in large serving bowl, all the "Part One" ingredients, cucumbers last. 2. In a side bowl or the feta container, mix together all "Part Two" ingredients. 3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day. 4. cover while storing, otherwise your refrigerator will remember for a few days what your made! Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle... It is worth it... it is also on my blog

blackdash.gif (929 bytes)

Submitted By: Kurt Ploetz of Oregon
Email/Web Site:
Original Source of Recipe:
Date Submitted: 1/26/2009 4:47:40 PM