Thursday, October 20, 2011

Greek Salad [Rhonda]

Degree of difficulty: easy
Time: 5 minutes
Serves: 10 or more

I make a big bottle of this Greek stuff and keep it in the fridge for a switch-up from the other dressing I love ("That Famous Salad Dressing," posted earlier on this blog).

Greek salad typically involves chopped iceberg lettuce, tomatoes, cucumbers, red onion, pepperoncini, black olives, and feta of some sort (they even have Mediterranean crumbles now).

Greek Salad Dressing

1 cup red wine vinegar
1 to 1 1/4 cups olive oil
2 cloves garlic, minced
Lots of dried oregano (to taste, I mean)
Pinch of sugar (optional)
Grated romano cheese (or parmesan if you don't have romano)
Salt and pepper to taste

In a mixing bowl, add the minced garlic to the vinegar. Stir in oregano. Slowly whisk in the olive oil.

Keep whisking and add the grated romano, some salt and pepper, sugar if you want, and taste it. Adjust your seasonings.

Suggested soundtrack: Neyo's "Give Me Everything Tonight"

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