Wednesday Recipe: Best Greek Salad
Ingredients
Dressing
- 6 tbsp olive oil
- 1 ½ tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 ½ tbsp minced fresh garlic (1 large clove)
- 1 ½ tbsp finely minced fresh parsley
- 1 tsp dried oregano
- ¾ tsp honey (or more to taste)
- salt and pepper (to taste)
Salad
- 4 medium roma tomatoes (diced)
- 1 medium english cucumber (peeled and sliced into half moons)
- 1 small green or yellow pepper (seeds removed and chopped)
- ¾ cup Kalamata or black olives (drained and sliced)
- 4 oz. crumbled feta cheese (about 1 cup)
- 1 medium avocado (not too soft and diced)
Instructions
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Add the dressing ingredients together in a small bowl and whisk to blend well. Season with salt and pepper to taste and refrigerate until ready to use.
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Add tomatoes, cucumber, onion, bell pepper, olives, avocado, and feta to a salad bowl. If you're not serving right away, add the avocados right before you add the dressing.
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Drizzle dressing over top and gently toss to coat. Adding the dressing within a few minutes of serving is best!