Apr 9, 2009

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!

'It's All Greek to Me' Greek Salad

  • 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.

  • 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!
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  1. Your spoiled-rotten little sister is too picky of an eater to like this dish! But I'm happy that you've figured out how to create a dish that you obsessed over for years! :o)

    - Bethany

  2. Oh My! Going to be making this very soon! Gotta get to the grocery for the feta, tho!

  3. A little secret to my Greek Salad is to add some of the pepperochini juice to the dressing.
    I love your ingredients and will try them!


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