The World's Best Greek Salad
Delicious, refreshing and very, very tasty!! The onions are marinated several hours ahead in a portion of the dressing, so take note that you will need to start this a bit in advance.
1 Picture
Ingredients
- 6 TBS olive oil (Divided)
- 1 TBS red wine vinegar
- 1 1/2 TBS fresh lemon juice
- 2 fat cloves of garlic, peeled and minced
- 1 tsp dried oregano (I like to use Bart's freeze dried)
- For the Salad:
- 1 head of Romaine lettuce, washed, dried, and torn into
- bite sized pieces
- 1 punnet of baby plum tomatoes, quartered
- (or 3 large plum tomatoes, seeded and coarsely chopped)
- 1 medium red onion, peeled and sliced into thin rings
- 1 small pepper, seeded and chopped (Green or yellow)
- 3/4 cup pitted kalamata olives
- 3/4 cup crumbled feta cheese
Details
servings 6
Level of difficulty Average
Preparation time 15mins
Cost Average budget
Adapted from theenglishkitchen.blogspot.fr
Preparation
Step 1
Between two to four hours before you want to serve the salad place 2 TBS of the olive oil, the red wine vinegar, the lemon juice, garlic and the oregano in a zip lock baggie.
Step 2
Add the onions and shake to combine. Place into a bowl and allow to sit and marinate until you are ready to complete the salad. (This process takes away from the sharpness of the onion and adds an incredible depth of flavour to the dressing).
Step 3
When ready to serve, place all the salad ingredients into a large bowl, except for the cheese. Remove the onions from the marinade and place them in the bowl with the other salad ingredients.
Step 4
Pour the marinade into a measuring cup and then whisk in the remaining 4 TBS of oil. (If you find the mixture too tart, you may add a tsp of sugar here if desired).
Step 5
Pour the resulting dressing over the salad and toss all together. Sprinkle with the feta cheese and serve.
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