I know this isn’t a REAL AUTHENTIC Greek salad, but it’s what I made. And guess what? It tasted good! Real good. And it was easy, which is also real good.
Here’s what you need for the salad part–basic Greek salad ingredients except I added some peperoncinis for the heck of it. Look at that nice tomato from my garden! It’s about the last one I had too–this summer really sucks. The weather has been mild–good for humans, bad for tomatoes.
Ingredients for dressing. I know, what’s Dijon doing in there? It’s supposed to be Greek, not French. Well, I like mustard in my salad dressing and the Dijon helps to emulsify it just enough to stick to the lettuce. And that’s why I like it. Plus it tastes good.
Vinegar or lemon or both into the bowl with minced garlic, oregano and just a drop or two of that mustard. Salt and pepper. Whisk in the oil–about 2/3 more than the acid (vinegar or lemon or both) that you added. So 1 Tbsp vinegar = 3 Tbsp oil.
Toss the dressing with the salad and add crumbled feta. Please buy a block of feta and break it apart yourself. It’s just better that way.
It probably won’t need salt because of the briny stuff in there, but do add some freshly cracked pepper.