The number of food miles in this bowl is obscene, but I’ve been craving a Greek salad and it’ll be almost 5 months before I can make one from my garden.
I used traditional feta here; I’m trying to perfect a tofu-based version.
Greek Salad Recipe
1/2 – 1 head romaine, washed & torn
2 plum tomatoes, cut into chunks
1/2 cucumber, chopped
1/2 red onion, chopped
1 cup black olives (or kalamata)
Greek Salad Dressing Recipe
3/4 cup olive oil
2 T lemon juice
2 T red wine vinegar
3 t oregano (I used dried)
1 t basil (I used dried)
2 cloves garlic, pressed
1 t sugar
1/2 t sea salt
1/4 – 1/2 t black pepper
Add the olive oil, lemon juice, vinegar, oregano, basil, garlic, sugar, salt, and pepper to a blender and blend until smooth and combined. Let it chill for a few hours, but preferably overnight.
Toss the vegetables, feta, with your desired amount of dressing in a large bowl.
This recipe makes enough dressing for 2-3 salads. I sometimes halve it, but generally like to have an excuse to eat it more than once ;)