Greek Salad Recipe

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

1/2 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

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