So one thing I am a stickler about is homemade salad dressing. Even if you are doing nothing more than throwing some oil and vinegar together, making it yourself tastes so much better to me than purchased dressing. Some dressings are a bit more involved, like the one included here for Greek Salad, but they are well worth the extra effort (especially since that effort is essentially just assembling the ingredients) because they pretty much make the salad.
I thought I had included this Greek Salad recipe in a previous post, but I was wrong. (And thanks to those of you who confirmed you are following this blog by letting me know I was wrong!) I only thought I did, just like I thought I sent that email and closed the fridge door and… well, you get the idea. So here it is now and, as you can see, it is all about the dressing. This salad can be the main star, especially if you add boiled eggs or some protein, or it can be a kickass side dish.
Greek Salad Dressing:
2 large garlic cloves, crushed through a garlic press
1 tablespoon chopped fresh basil (or 2 tsps. dried basil)
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ teaspoon onion powder
1 tablespoon dried oregano
1 tsp white sugar
1 teaspoon chopped fresh mint
Juice of one lemon (about 1/8 cup))
2 tablespoons red wine vinegar
2 tablespoons water
1 teaspoon Dijon mustard
1 cup extra virgin olive oil
Put all of the ingredients except the olive oil in a blender. Turn the blender on low and slowly drizzle in the olive oil until the entire cup has been added. Serve with Greek salad.
I usually find iceburg lettuce pretty boring. It is great for adding to a sandwich or burger but not really worthy of a starring role in a salad. But for Greek salad, it is the perfect vessel for the smorgasbord of other yummy ingredients. I like to add pitted Greek olives (note that I am the only family member who likes them but I do it anyway – cook’s prerogative!), chickpeas, cucumbers, chopped tomatoes, crumbled feta cheese, and pita chips. (Made by brushing halved pitas with olive oil and course sea salt and baking in a 375 degree oven for a few minutes. Once they have reached their desired brownness, remove from the oven and break into pieces.) You can mix most of the salad ingredients ahead of time but do not add the pita chips until you are ready to dress and serve the salad.