When I made this a couple of nights ago, James ate the salad, then tipped the bowl to his lips so he could finish off the rest of the dressing.
This Greek salad from Allrecipes is his favourite salad (his second favourite is watermelon salad, so it seems like there is something about the combination of feta, red onion and olives that appeals to him).
Though admittedly, this is an incredible salad. The flavour is tangy and bright, and it’s gorgeous to look at.
I just put random amounts of feta, cucumbers, salad leaves, tomatoes, red capsicum, kalamata olives and red onion in, and then pour the dressing over it. It’s dead easy if you make a big batch of the dressing in a jar – just leave it on the counter and give it a good shake before adding it to the salad.
This is the original recipe scaled down to about 15 serves (though I must use extra for our salads because it’s closer to 6-8 serves for us). We’ve eaten a giant bowl of it every day this week – it goes well with sausages or other grilled meats, and it’s a good way to disguise the blandness of chicken breast (I get that that breast has more fat and protein than thigh, but ugh … it’s so unappealing taste and texture-wise).
But anyway, make this salad. You won’t regret it. My mouth is puckering a little just thinking about it.
- 3/4 cup olive oil
- 2 tsp garlic powder
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 1/2 tsp pepper
- 1 1/2 tsp salt
- 1 1/2 tsp onion powder
- 1 1/2 tsp dijon mustard
- 1 cup red wine vinegar
- Mix ingredients vigorously until blended. Store in an airtight container at room temperature.
Very Rough Nutritional Guide:
(Just the dressing, not the salad) 1 serve: 106 calories, 94% fat, 1% protein, 5% carbs