Greek Salad and Salad Dressing

Name: Greek Salad and Salad Dressing
Prep time: 2 h 59 min
Cook time: 2 h 59 min
Yield: 1 serving
Ingredients: For the Salad Dressing:; ½ cup olive oil; ¼ cup canola oil; 2-3 tablespoons lemon juice; 3 teaspoons oregano; 3 teaspoons garlic; 1 teaspoon basil; 1 teaspoon mint leaf; 2 tablespoons red wine vinegar; ½ teaspoon salt; 1 teaspoon sugar; ½ teaspoon black pepper; For the Salad; 8 cups lettuce; 3 plum tomatoes; 1 English cucumber; 1 red onion; 1 green; ¾ cup cannellini beans; ¾ cup potatoes; ¾ cup feta cheese; ¼ cup kalamata olives

User Reviews

0

0 reviews

Unrated

Prep Time
2 hrs 59 mins
Cook Time
2 hrs 59 mins

Greek Salad and Salad Dressing

Brielle Kelley

Report

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

For the Salad Dressing:
½ cup olive oil
¼ cup canola oil
2-3 tablespoons lemon juice fresh
3 teaspoons oregano dried
3 teaspoons garlic fresh, minced
1 teaspoon basil dried
1 teaspoon mint leaf chopped fine, fresh
2 tablespoons red wine vinegar
½ teaspoon salt or to taste
1 teaspoon sugar
½ teaspoon black pepper or to taste, fresh ground
For the Salad
8 cups lettuce romaine is traditional but I have tried a variety of different lettuces
3 plum tomatoes cut in wedges (I actually use whatever kind of tomatoes look the freshest and prettiest at the market)
1 English cucumber sliced or 1 regular cucumber, peeled, seeded and sliced
1 red onion thinly sliced, small
1 green yellow or red bell pepper (seeded and cut into rings or sliced)
¾ cup cannellini beans
¾ cup potatoes if you don't have tiny potatoes just diced up a large potato and cook till tender, it just won't be as cute :, tiny, cooked till tender and cooled
¾ cup feta cheese crumbled (or to taste)
¼ cup kalamata olives halved

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Place all salad dressing ingredients in a glass jar. Cover and shake well.
Chill in fridge for a couple of hours before using to blend flavors.
Place the salad ingredients in a large bowl. Pour dressing over to coat lightly; toss to combine.

Notes

Sometimes I make this salad without the lettuce. Particularly when the tomatoes are fresh from the garden, I slice them in wedges and combine with whatever other vegetables I have along with the Feta and olives. I might add fresh basil and fresh oregano if I have it.Artichoke hearts and different colored peppers are fun in this salad too. Honestly, the sky is the limit! Have fun with it!
*The mint leaves are optional, but they add a delicious, unique, authentic flavor to the dressing, not minty at all!