It's All Greek to Me.. (Greek Salad)

On my quest to re-create dishes from my favorite restaurants in the big city, I couldn't leave out this wonderful Greek Salad.

My BFF Marlene and I often went to our favorite seafood restaurant just to eat their Greek Salad.
It was special.. the waiter would prepare it table-side with great flair.
This Greek dressing is a little more tart than others.

My mouth is watering just thinking about it!

Dana's
'It's All Greek to Me' Greek Salad

Dressing

• 3/4 cup olive oil
• 4 tablespoons fresh lemon juice
• 2 teaspoons dried oregano (or 4 teaspoons fresh)
• 4teaspoons fresh minced garlic
• 1 teaspoon dried basil (or 2 teaspoons fresh)
• 2 tablespoons red wine vinegar
• 1 teaspoon salt (to taste)
• 1 teaspoon sugar
• 1/2 teaspoon fresh ground black pepper (to taste)

1. Blend all ingredients together in a blender.
2. Refrigerate for at least one hour to let the flavors bloom.
   

Salad.

• 2 heads Romain Lettuce, cut or torn into bite-sized pieces.
• 1 large cucumber (I prefer the English Cucumbers) seeded and sliced.
• 3 tomatoes sliced (I like a few handfuls of grape tomatoes)
• 1 green Bell pepper, seeded & sliced
• 1 red Bell pepper, seeded & sliced.
• 1 red onion thinly sliced.
• 1/2 pound of Feta cheese, crumbled
• 1 cup Kalamata Olives.
• 2 tablespoons capers
  
• 4-6 pepperochini peppers
• 4-6 anchovy fillets (optional) blech!
  

1. Toss all ingredients together with the dressing.
2. Serve with a nice crusty bread.
3. Enjoy!!

Hint... throw in some shrimp for a whole meal!