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!

Ingredients:

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 shopwithkelly.blogspot.com

Submitted By: Kurt Ploetz of Oregon
Email/Web Site: fishgriller@yahoo.com
Original Source of Recipe: shopwithkelly.blogspot.com
Date Submitted: 1/26/2009 4:47:40 PM