Greek Salad Serves: 8
½ cup olive oil
¼ cup white wine vinegar
1 tsp. fresh rosemary leaves
1 tsp. fresh thyme leaves
½ tsp. garlic powder
½ tsp. dried oregano leaves
3 cup seeded and diced cucumber (3/4 “dice)
3 cup seeded and diced tomatoes (3/4 “dice)
½ cup thinly sliced red onion
¼ cup crumbled feta cheese
- For the Herb Vinaigrette, mix all ingredients in large bowl with wire whisk until well blended. Add cucumber, tomatoes and onion; toss to coat well. Cover.
- Refrigerate at least 1 hour or until ready to serve. Just before serving, sprinkle with feta cheese.
INNER CHEF NOTE: This wasn’t a bad salad. But it was missing something. I added sliced black olives to add to the taste…but it was still lacking something. Maybe next time, adding pepperoni would give it the zing I was looking for.