The Perfect Greek Salad

Hi Everyone! I am a little late in my promise to post one recipe a week in 2014, but I'll make it up with a few extra posts in February.

I grew up eating Greek salads, both at home and when dining out at the local diners. There are so many variations that it would be impossible to list them all, but this is the perfect base to start with. Personally, I am very content eating a large bowl of this salad with a nice, toasty piece of pita, but the men in my house require more substance. I will then simply top the salad with a great piece of grilled protein (chicken and lamb work very well here).  The salad will stay fresh in a plastic container in the refrigerator for 5 days (keep the dressing on the side), so it also makes a delicious and quick lunch for the week.

The Perfect Greek Salad

Dressing:

3/4 C. extra-virgin olive oil

2-3 T. fresh lemon juice

3 T. dried oregano

3 tsp. fresh minced garlic

1 tsp. dried basil

2 T. red wine vinegar

1 tsp. sugar

kosher salt and fresh ground pepper to taste

Put all ingredients into a blender and blitz for 30 seconds.

Salad:

Romaine lettuce, torn into small pieces

Cherry tomatoes, cut in half

English cucumber, sliced

Red onion, sliced

Any type of salty olives, pits removed

green pepper, chopped

good Greek feta cheese, crumbled

peppadews (similar to sweet cherry peppers, but with a little spice)

Toss all ingredients together right before serving.  Serve with freshly heated pita rounds.