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Tossed Greek Salad

Greek Oregano

Greek salad does not usually contain lettuce, but rather is an enticing selection of colorful vegetables with an olive oil dressing. If you leave out the lettuce, you will need to double the cucumbers and tomatoes, then marinate the salad for an hour. Greek kalamata olives ripen until they are a deep purple and then are cured in brine or oil. Look for pitted olives. Try fresh herbs in the summer.

Greek Dressing

    cup Greek olive oil
    cup white balsamic vinegar
    1 teaspoon seasoning salt
    teaspoon ground black pepper
    teaspoon dried thyme
    teaspoon dried basil
    teaspoon dried oregano

Tossed Salad

    1 cucumber, peeled and cut into smaller pieces
    1 Italian tomato, diced
    cup chopped red onion
    ⅓ cup crumbled feta cheese
    cup kalamata olives, pitted and sliced
    2 heads iceberg lettuce, rinsed and dried

 

1.  In an extra large bowl, whisk the oil, vinegar, salt,  
     pepper, thyme, basil and oregano until well blended.

2.  Add the cucumbers, tomato, onion, feta cheese and olives.
     Toss well, then refrigerate for 1 hour.

3.  Just before serving, toss the marinated vegetables with
     the lettuce, just until mixed.

     Makes 8 large side salads



 

Seasoned with Love
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