Copy Cat Greek Salad From The Corner Greek Deli - cooking recipe

Ingredients
    Ingredients
    Part One
    1 head lettuce, rinse shake dry and chopped. (Romaine is Best)
    1 medium red onion, take off the bad looking stuff and slice thin
    2 -3 roma tomatoes, cut into wedges
    1 cup feta cheese, crumbled dice smaller
    12 ounces Greek peppers (drained Mezzetta Imported Garlic & Dill Peperoncini)
    10 ounces pitted kalamata olives
    1 cucumber, Sliced and cut again
    Part Two
    1/2 cup olive oil (extra virgin first cold pressed)
    1 cup red wine vinegar
    1 teaspoon garlic powder or 1 teaspoon fresh garlic clove, minced 1-2
    1 teaspoon dried oregano
    1 teaspoon dried basil
    1 teaspoon balsamic vinegar
    1 teaspoon black pepper
    1 teaspoon Dijon mustard or 1 teaspoon spicy brown mustard
Preparation
    Directions: The FINAL PART 1. Add in large serving bowl, all the \"Part One\" ingredients, cucumbers last. 2. In a side bowl or the feta container, mix together all \"Part Two\" ingredients. 3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day. 4. cover while storing, otherwise your refrigerator will remember for a few days what your made! Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle -- It is worth it -- .

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