Author Notes
We make Greek salads often around here, especially in the summer when the ingredients are so fresh and available. Normally I make the dressing with dried herbs, but with the garden full of fresh ones, I thought a new variation might work...Make your salad "Detroit" style by adding sliced roasted beets! —inpatskitchen
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Ingredients
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1/2 cup
extra virgin olive oil
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2 tablespoons
fresh lemon juice
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1 tablespoon
red wine vinegar
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1/2 teaspoon
salt
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1/4 teaspoon
coarse ground black pepper
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2
cloves garlic
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4
large basil leaves, torn
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2 tablespoons
fresh oregano
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1 teaspoon
granulated sugar
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1 teaspoon
anchovy paste
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2 tablespoons
crumbled feta cheese
Directions
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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)
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Toss the vinaigrette with you favorite Greek salad ingredients: lettuce, red onion, feta, kalamata olives, cucumbers, tomatoes...even sliced radishes and beets if you like!
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!
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