Author Notes
A few weeks ago I posted a recipe for Fresh Herb Vinaigrette for My Big Fat Greek Salad and so I thought maybe someone might like to know what my "go to" Greek salad is. This one is wonderful with the vinaigrette which I've re-posted here. —inpatskitchen
Ingredients
- For the vinaigrette
-
1/2 cup
extra virgin olive oil
-
2 tablespoons
fresh lemon juice
-
1 tablespoon
red wine vinegar
-
1/2 teaspoon
salt
-
1/4 teaspoon
coarse ground black pepper
-
2
cloves garlic
-
4
large basil leaves, torn
-
2 tablespoons
fresh oregano
-
1 teaspoon
granulated sugar
-
1 teaspoon
anchovy paste
-
2 tablespoons
crumbled feta cheese
- For the salad
-
1
large romaine lettuce heart, chopped
-
1/2
of an English cucumber sliced into thin rounds (don't peel)
-
1
medium tomato cut into wedges
-
1/2 cup
thinly sliced red onion
-
10 to 12
pitted kalamata olives
-
1/2 cup
crumbled feta cheese
-
2
small roasted beets, sliced into rounds
-
Anchovy fillets for passing at the table (optional)
Directions
- For the vinaigrette
-
Place all ingredients in a mini food processor and process until almost smooth. (The feta may not all smooth out and you'll see little flecks of the herbs)
- For the salad
-
Toss all but the beets and anchovies in a salad bowl. Strategically place the beet slices here and there in the salad. Plate each salad, add an anchovy or two if you like and dress with the vinaigrette. OPA!!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
See what other Food52ers are saying.