won't keep ya but a minute, real quick like, i wanted to share our supper last night. i made a greek salad sans lettuce. trust me, you don't need no stinking lettuce, put the iceberg away. i had seen ina garten put one together the other day on tv and thought it look simple and terrific, so i whipped one up for the big j and me. the kids, they had grilled cheese. i have to say this was one expensive (remember, i am a cheapo) greek salad after buying the yellow and orange bell peppers at almost $2 each! i had to protect them like newborns. i turned my back one time, and travis had one of the peppers playing veggietales starring the larry the hothouse cucumber and pimpdaddy pepper. it was like a bad slow motion action scene as i dove for it..nooooooo! crazy.
anyway, it was delicious and it makes a ton, plenty of leftovers. also, in the fridge, i had some cold spaghetti noodles and roasted chicken, so my "mix-in" crazy husband did just that. he loved it. the greek vinaigrette is simple and nothing fancy, but has loads of flavor. i wouldn't say it the best dressing out there, but it was good enough for us. go whip of a batch of this pricey salad today. enjoy.
beth's $$ greek salad
in your favorite bowl add the following:
1 pint grape tomatoes, halved
1 hot house or english cucumber, seeds removed, sliced big
1 each, yellow and orange bell pepper, cut chunky(check local bank, they might offer pepper loans)
1 half small red onion, sliced thinly
about 1/2 cup calamata olives, whole ( i got mine off olive bar at the market, love these babies)
a big ole hunk of good feta, cubed
in a separate bowl mix, 1/4 red wine or balsamic vinegar(i used balsamic, my favorite and why my salad looks kinda brown), 1/2 tsp of dijon mustard, one glove of garlic finely minced, pinch of salt, coupla grinds of fresh pepper and 1 tsp of dried oregano( roll the oregano in your hands to crush and get the oils to release). whisk. now slowly stream in about 1/2 cup good olive oil, whisking the whole time. this will emulsify the dressing. taste and adjust seasonings. pour over the veggies and cheese. let set for awhile at room temp for the flavors to mellow and meld. i do this and then pop the salad in the fridge. we like ours cold. enjoy.
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