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Greek Salad w/ Homemade Greek Dressing
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Preparation time: 5 minutes
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| by The Talking Kitchen Ingredients (about 1/2 cup) I used all organic because we ate them with their skin/or were herbs. Greek Salad 1 English cucumber, quartered then sliced into chunks | |
| 2 | Roma tomatoes, diced |
| 2-3 oz | light feta cheese, crumbled |
| 1.5-2 Tbsp | finely chopped red onion |
| 1/4 c. | Greek dressing, (recipe follows) |
| Greek Dressing | |
| 3 Tbsp | Extra Virgin Olive Oil |
| 2 Tbsp | freshly squeezed lemon juice |
| 2 Tbsp | red wine vinegar |
| 1.25 tsp | fresh oregano, chopped |
| 1.25 tsp | fresh basil, chopped |
| 1 small clove | garlic,, (~1/2 tsp garlic paste) |
| 1/2 tsp | dijon mustard |
| 1/4 tsp | honey |
| 1/2 tsp | Himalayan Pink salt, (substitute: sea salt) |
| 1/8 tsp | freshly ground black pepper |
Optional
Bread slices for bruschetta
Garnish with a sprinkle of Himalayan Pink salt (substitute: sea salt)
Instructions
Start with the dressing. Basically add everything into a sealable container, seal and shake, then set aside.
I like to make the garlic paste, but you could totally grate the garlic and skip the paste. To make garlic paste, chop a clove of garlic, add half the salt (1/4 tsp) and smash with the side of your knife, gather garlic together and chop garlic some more. That’s it.
For the salad, simply add the chopped ingredients to the bowl, crumble on the cheese, pour over the dressing, toss and eat!
This salad would be great as a side with grilled chicken, fish or just some slices of toasted bread.
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