Greek Salad

A healthy and flavorful dish

Dressing Ingredients

1 cup olive oil

Juice from 1 large lemon

2 to 3 t of dried oregano (start with 2 teaspoons)

1 T minced fresh garlic

1 t dried basil

2 T red wine vinegar

1 T Dijon mustard

1 t sugar, or to taste

½ t Kosher salt and ½ t freshly ground pepper, or to taste

Salad Ingredients

1 large head of iceberg lettuce chopped into bite size pieces

3 best quality ripe tomatoes cut into wedges

1 English cucumber peeled, seeded and cut into crescent shaped wedges

1 red onion cut into thin rounds

1 green bell pepper cut into rounds

½ lb. feta cheese, cut into small cubes

1 c pitted kalamata olives

6 to 8 pepperoncini


For the dressing; whisk the lemon juice, mustard, red wine vinegar, oregano, basil and minced garlic until well combined. Slowly, slowly add the olive oil in a stream, whisking constantly. Add 1/2 of the sugar, plus salt and pepper to taste. Add additional sugar, if desired.  Chill for an hour or two to blend the flavors. Whisk again before serving.

Place lettuce pieces in a large wide salad bowl. Layer the rest of the salad ingredients over the top of the lettuce. Lightly sprinkle with oregano if desired. Add a generous sprinkle of pepper.

Serve the dressing on the side.