the ultimate greek salad

Here she is in all her glory: the most incredible salad and dressing ever.  I'm not kidding when I say it is one of the best salad I've ever eaten.  This incredible recipe is from my dear friend, Cindy.  Not only is it her recipe but I shot the salad-making in her beautiful home.  More reason to applaud-- a change of scene from my kitchen. I love being in other people's kitchens.

Cindy's husband lived in Greece for two years doing missionary service and so Cindy has taught herself how to make a lot of greek food for him.  Don't you love that?

Here is one of my favorites that she makes...

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Here's what you need for the Ultimate Greek Salad:

  • romaine hearts
  • red onion
  • cucumber
  • green pepper
  • tomatoes
  • fresh feta cheese (optional if dairy free)
  • kalamata olives (from a grocer's olive bar or in a jar)
  • pepperoncini peppers (optional)

Greek Dressing:

  • 4 T.  Lemon juice
  • 4 T. Red wine vinegar
  • 1 t. Salt
  • 1/4 t. Black Pepper
  • 1 t. Dried oregano
  • 1/4 t. Garlic powder
  • 1/2 c. Olive oil
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Chop lettuce into bite size pieces.

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Rinse and pat dry on a towel.

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Start chopping your vegetables.

Peel cucumber and scoop seeds out with a spoon.

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Chop cucumber.

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Chop onion and tomato.  Add to platter.

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Chop green pepper.  Green pepper isn't traditional in greek salads, but it adds a nice bite and flavor.

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(What children do while moms are in the kitchen.)

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Now onto the dressing.

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Combine lemon juice, red wine vinegar, salt, pepper, oregano, and

garlic powder in a blender.

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Start blending and slowly pour in olive oil.  Bottle it and you are done.

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Now gather all of your ingredients.

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Begin assembling your salad.  You can assemble a large salad for your family or an individual bowl.  Layer the lettuce with the vegetables.

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Crumble feta on top.

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Add olives.  And a pepperoncini pepper on the side, if you'd like.

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Now pour, pour, pour on the dressing.

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It is crunchy and fresh, and slightly tangy and robust.  The perfect intro into hot summer days.

To store the salad, keep the lettuce and vegetable platter covered and separate to assemble salads as you're ready to eat them.  Keep the dressing refrigerated as well.

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Pretty yummy-looking, right?  Wait till you try it.  Thank you, Cindy, for sharing!

Bon appetit!