Greek salad

0 likes 0 comments Recipe by Bobby Keillor

Ingredients for 4 servings

For the salad

1 large cucumber, diced
1 package of grape tomatoes, halved
1 green bell pepper, diced
1/2 red onion, thinly sliced
feta cheese, crumbled
salt & pepper to taste

For the dressing

1/3 Cup Red Wine Vinegar
juice from one lemon
1 tsp Dijon mustard
2 cloves minced garlic
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp coarse ground black pepper
1/2 Cup olive oil

20 min · Easy

Directions

1. For the salad:
Combine all of the ingredients in a bowl and set aside.

2. For the dressing:
Add all of the ingredients, except the olive oil to a bowl and whisk together.

3. Slowly pour the olive oil and whisk vigorously while pouring until the dressing is emulsified.

4. Drizzle as much of the dressing as you want over the salad, cover and put in the fridge for a couple of hours so that the dressing can soak into the veggies.

5. Dressing will keep in the fridge for up to a week.

starters March 31, 2021 21:54