Greek Salad



Salad Dressing:
1 cup olive oil
1 extra large lemons, juice of ( make certain that the lemon is at room temperature before squeezing)
3 teaspoons dried oregano
3 teaspoons fresh garlic , minced
1 teaspoon dried basil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper

Salad ingredients:
1 large romaine lettuce, chopped
2 plum tomatoes, cut in wedges
1 English cucumbers (peeled, seeded and chopped)
1 red onion cut in slices
1 green bell peppers (seeded and cut into rings or sliced)
1/2 lb feta cheese, crumbled 1 cup kalamata olives


For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
Season with black pepper.
Chill in fridge for a couple of hours before using to blend flavors.
Place the salad ingredients in a large bowl.
Pour dressing over; toss to combine.
If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).
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