Tuesday, August 20, 2013

Greek Salad

When we were up in PA, my SIL made a Greek salad that both hubby and I enjoyed, and she said it was a Barefoot Contessa recipe.  I got home, tracked it down, and tweaked it a bit for our family:

Whisk together in large bowl:
  • 1/2 c olive oil
  • 1/4 c red wine vinegar
  • 2 cloves garlic (minced)
  • 1 tsp dried oregano
  • 1 tsp dijon mustard
  • black pepper to taste
Now start dumping - I used 1 cucumber (de-seeded ), 1 green pepper, 6 roma tomatoes, 2 c green beans (blanched), about 1/4 c diced onion, 4 oz crumbled feta cheese, and 1/2 c chopped kalamata olives. I'm thinking it would also work well with fresh zucchini or portabella mushrooms.

Tasted even better the next day :)

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