Monday, July 30, 2012

Fresh Herb Vinaigrette for My Big Fat Greek Salad

We make Greek salads often around here, especially in the summer when the ingredients are so fresh and available.  Normally I make the dressing with dried herbs, but with the garden full of fresh ones, I thought a new variation might work..Make your salad "Detroit" style by adding sliced roasted beets!

Makes about 3/4 cup

1/2 cup extra virgin olive oil
2 Tbl fresh lemon juice
1 Tbl red wine vinegar
1/2 tsp salt
1/4 tsp coarsely ground black pepper
2 cloves garlic
4 large basil leaves, torn
2 Tbl chopped fresh oregano
1 tsp granulated sugar
1 tsp anchovy paste
2 Tbl crumbled feta cheese

Place all ingredients in a mini food processor and process until almost smooth.(The feta might not all smooth out and you'll see little flecks of the herbs)

Toss the vinaigrette with your favorite Greek salad ingredients: lettuce, red onion, feta, kalamata olives, cucumbers, tomatoes...even sliced radishes and beets if you like! 

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