Greek Salad
I was invited to a barbeque by a neighbour, Dee, and she served this salad. That was almost 20 years ago and I am still using her salad dressing recipe. I have added lettuce to the salad but our favourite way is with cooked, cold pasta spirals mixed right in.
Salad
- 1 English cucumber, sliced and quartered
- 3 plum tomatoes, cubed
- 1 slice red/spanish/vadalia onion, diced
- 1 small tin sliced and pitted black olives, drained
- 1/2 block goat feta, cubed
Dressing
- 2/3 cup olive oil
- 1/3 cup rice vinegar
- 3 tbls honey
- 1 1/2 teas salt
- 1/4 teas dry mustard
- 1 teas mint leaves
- 2 teas oregano
- 2 teas thyme
Directions
- Combine salad ingredients in a bowl.
- Prepare salad dressing in a blender.
- Drizzle salad with dressing.
- Store remainder of salad dressing in the refrigerator.
Comments:
The salad dressing is always better made ahead to allow the herbs to infuse the dressing with flavour.
