 |
Greek Salad Recipe, Made
Easy!
|
|
3 tablespoons
freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 cloves garlic, minced
2 teaspoons kosher salt plus more to taste
1/4 cup extra-virgin olive oil, preferably
Greek
1 teaspoons minced fresh oregano
Freshly ground black pepper
I cup artichoke hearts,
drained well and halved lengthwise
3
ounces kalamata olives, about 1/2 cup
½ cup Feta cheese, crumbled
1/2 English (seedless) cucumber, trimmed,
cut into 1 inch chunks
1 cup vine-ripened cherry tomatoes, halved
1/2 small red onion, cut into 1/2-inch
wedges, soaked in cold water for 5 minutes
and drained
1/2 green pepper, trimmed, seeded, and diced
|
|
|
|
In a small bowl, whisk together the lemon
juice, Dijon mustard, garlic, salt, and oil.
Stir in the oregano and pepper to taste. Set
aside. Combine the olives, cheese, cucumber,
tomatoes, onion, and peppers and toss with
dressing. |
|
Prep time: 10 minutes
Back to Radio Show |
|