Greek-Salad-with-Garlic-and-Oregano-Dressing
by: DorothyPosted on:

Greek Salad with Garlic and Oregano Dressing

The great thing about oregano is that it makes everything taste like pizza. I know that sounds like a 10-year-old boy thing to say, but it’s true. I love Greek Salad but I often find that if I don’t have some feta with each bite, it starts to taste a bit dull. However, pairing it with a slightly punchy (but not too overpowering) Garlic and Oregano Dressing makes every mouthful amazingly satisfying.

GREEK SALAD WITH GARLIC AND OREGANO DRESSING

(Serves 4)

GREEK SALAD WITH GARLIC AND OREGANO DRESSING

GARLIC & OREGANO DRESSING

Ingredients:

  • 6 Tbsp extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1-2 garlic cloves, crushed or finely chopped
  • 1 tsp dried or semi-dried oregano
  • salt and black pepper to taste

Directions:

  1. Combine all the ingredients together (Tip: Use a glass jar with a lid to shake all the ingredients together – it can then be put straight into the fridge until you are ready to use the dressing).
  2. Taste and add more salt/pepper, if necessary.
  3. Serve straight away or store in the fridge for upto 4 days.
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GREEK SALAD

Ingredients:

  • 8 oz / 150-200g Cos or Iceberg lettuce leaves (or any other mild-flavored lettuce), roughly chopped or torn
  • 2 tomatoes (cut into eighths) or 8 cherry tomatoes (cut in half)
  • 1 small or 1/2 large cucumber, sliced
  • 8 thin slices of red onion
  • handful of black olives (preferably whole)
  • 2 celery sticks, sliced
  • 4 spring onions (white part only), sliced in half-inch pieces
  • 8 radishes (quartered)
  • 1 green bellpepper, thinly sliced rounds
  • 50g feta cheese, crumbled
  • handful of fresh dill, chopped (optional)

Directions:

  1. Place the lettuce leaves at the bottom of a flat wide-based salad bowl or platter.
  2. Scatter the celery, cucumber, spring onions and radishes evenly over the top of the lettuce leaves.
  3. Place the tomatoes, red onion, bellpepper and black olives on top.
  4. Crumble the feta into a nice heap in the center.
  5. Scatter the dill on top of the salad (optional).
  6. If eating straightaway, dress with the Garlic & Oregano Dressing (see recipe above). Otherwise, put the salad in the fridge and dress when ready to eat.
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