Copy Cat Greek Salad from the Corner Greek Deli |
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Prep Time: 24 Minutes Cook Time: 0 Minutes |
Ready In: 24 Minutes Servings: 6 |
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After tinkering with this recipe for a number of years, this is it, the Greek salad that is light and delicious. It is even better the next day... ENJOY Ingredients:
1 head lettuce, rinse shake dry and chopped. (romaine is best) |
1 medium red onion, take off the bad looking stuff and slice thin |
2 -3 roma tomatoes, cut into wedges |
1 cup feta cheese, crumbled dice smaller |
12 ounces greek peppers (drained mezzetta imported garlic & dill peperoncini) |
10 ounces pitted kalamata olives |
1 cucumber, sliced and cut again |
1/2 cup olive oil (extra virgin first cold pressed) |
1 cup red wine vinegar |
1 teaspoon garlic powder or 1 teaspoon fresh garlic clove, minced 1-2 |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 teaspoon balsamic vinegar |
1 teaspoon black pepper |
1 teaspoon dijon mustard or 1 teaspoon spicy brown mustard |
Directions:
1. Directions: The FINAL PART 1. Add in large serving bowl, all the Part One ingredients, cucumbers last. 2. In a side bowl or the feta container, mix together all Part Two ingredients. 3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day. 4. cover while storing, otherwise your refrigerator will remember for a few days what your made! Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle - It is worth it - .
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