Friday, August 12, 2016
Foodie Fridays: Greek Salad II
I have always liked Greek salad, but lately it has become an obsession. It all started when I discovered that the local Kroger stores sold it in their deli section. One taste and I just couldn't get enough! The ingredients are simple, so I decided to try making my own based on the ingredients list from the store-bought salad.
For me, the key to Greek salad greatness is a feta cheese vinaigrette. I checked out several recipes online, decided on the ingredients and proportions I thought would work, and came up with my own version. Now I try to have a bowl full of this delicious and satisfying dish in the refrigerator at all times, ready for a quick meal or side dish whenever I like, which is often!
1 English cucumber, quartered lengthwise and thinly sliced
2 bell peppers (any color), diced
2 C. grape tomatoes, halved
1/2 large red onion, thinly sliced
24 pitted Kalamata olives
1/4 C. crumbled feta cheese
Feta Cheese Vinaigrette (see below)
Combine the vegetables and cheese in a large bowl. Toss with the dressing until thoroughly combined. Chill until ready to serve (best served at room temperature). Serves 6.
Feta Cheese Vinaigrette: Whisk together 4 T. olive oil, 3 T. red wine vinegar, juice of one lemon, 1 tsp. crumbled dried oregano, 1 T. brine from the Kalamata olives, and 2 T. finely crumbled feta cheese.