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Greek Salad
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Description
Fresh, vibrant, delicious Greek Salad, chock full of marinated veggies and topped with feta cheese.
Ingredients
- FOR THE DRESSING:
- 1 cup Olive Oil
- ½ cups Red Wine Vinegar
- 2 teaspoons Dijon Mustard
- 2 teaspoons Garlic, Minced
- 2 teaspoons Dried Oregano
- 2 teaspoons Sugar
- Salt And Pepper, to taste
- FOR THE SALAD:
- 1 whole Red Bell Pepper, chopped
- 1 whole Yellow Bell Pepper, Chopped
- ½ whole Small Red Onion, Thinly Sliced
- 1 whole Cucumber, Peeled And Chopped
- 1 pint Cherry Tomatoes, Halved If Desired
- ½ cups Pitted Greek Kalamata Olives, Or To Taste
- ½ heads Iceberg Lettuce
- ½ heads Romaine Lettuce
- ⅓ cups Feta Cheese, Crumbled
Preparation
Place all ingredients for dressing in the bowl of your food processor or in a blender. Process for 1 to 2 minutes to emulsify. Set aside.
For the salad, place chopped bell pepper, onion, cucumber, tomatoes, and Greek olives in a large airtight container. Pour dressing over and mix well. Place cover on container and refrigerate for at least 2 hours or overnight.
When ready to serve, chop the iceberg and romaine lettuce, rinse and drain, and place in a serving dish. Spoon the marinated vegetables over the lettuce, spooning some of the excess dressing over the top. Sprinkle with crumbled feta cheese.
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