A typical Greek salad features Romaine lettuce, fresh parsley leaves, shaved red onion and Kalmata olives. This dressing is just tangy enough to hold up to so many strong flavors, without being asceptic.
Be sure to refrigerate overnight to allow the flavors to blend and the dressing to get creamy.
Juice of 1/2 lemon
1/3 cup extra virgin olive oil
3 tsp red wine vinegar
small shallot, chopped fine
4-6 oz feta cheese, crumbled
2 Tbs fresh oregano
2 Tbs dried oregano
1/2 tsp garlic powder
1/2 tsp dry ground mustard
1/4 tsp ground cumin
1/4 tsp cayenne
salt and pepper to taste
Combine all ingredients and mix well. Allow the dressing to mellow for at least four hours, or overnight before serving. Will keep in the refrigerator for a week or more.
Classic Thousand Island Dressing
Roasted Potato Salad
Ensalata Caprice
