Christine’s Greek Salad and Dressing


Last night we had an unexpected visit from friends we hadn’t seen for a few years, and it was a lazy Saturday night for us. I decided to whip up a Greek salad for dinner, and finally, after many times having made this dressing, I’m sharing it with the world. I hope you like it as much as my family does.
Kali Orexi (Greek equivalent to Bon appetit in French)
Enjoy!

Salad Ingredients:

2 heads of romaine lettuce
3 cups of vine ripe tomatoes, cut in quarters (see photo)
1 red onion, diced
1 english cucumber, sliced
1 green bell pepper, core and seeds removed, and diced
1/2 cup of Greek pitted olives (optional)
Feta Cheese (use block and crumble into fine pieces)

The Dressing (Makes 1 cup of dressing):
3/4 cup of extra virgin olive oil
1/4 cup of fine red wine vinegar
1 lemon, juiced
1 tablespoon of fine sea salt
2 teaspoons of dried oregano
1 teaspoon of freshly ground pepper
3 large cloves of garlic
1 teaspoon of dried mint
1 teaspoon of Cavenders Greek Seasoning (optional)

Directions:
Combine all the dressing ingredients and place in food processor, blender, or use an immersion blender. For this recipe and for all dressings, I use the immersion blender, specifically the Cuisinart Smartstick 200W hand blender. Please see the picture of what the dressing should look like. I used about half the dressing for the amount of salad above, and poured the dressing over the ingredients and then topped with feta cheese before serving.

Tomatoes on the Vine

Greek Dressing


Christine’s Greek Salad

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