Switching gears from the norm Italian and making Greek tonight! Since our weather here has been feeling like summer, I decided to make a fresh salad for dinner.
Salad serves 4 or 2 hungry people.
- 1/4 cup red wine vinegar
- 1 cup olive oil
- 1/2 cup fresh squeezed lemon juice
- 2 cloves minced garlic
- 1 1/2 tsp oregano
- pinch of S & P
- pinch of sugar
- 1/4 cup crumbled feta
Combine vinegar, lemon, garlic, oregano and S & P in a bowl. With a whisk, slowly stream in olive oil and whisk into the mixture. You will see it thicken up a bit. Crumble up feta cheese and whisk into vinaigrette mashing any big chunks. Then add a pinch of sugar to lessen the acidic level.
*Vinaigrette adapted from here. I added a few things to it.
Store in a jar with a lid and shake up really well before each use.
This dressing is great for salads and marinades
- Romaine lettuce (10 oz. bag)
- Feta cheese
- kalamata olives
- Persian cucumbers
- 2 breast of chicken (boneless skinless)
- Italian salad dressing for marinade
- pita bread
Marinade the chicken the day before in Italian dressing or in the vinaigrette if you made it ahead of time.
Cook the chicken in a frying pan. Get your salad ready by putting the lettuce in a bowl, dicing up cucumbers, cutting olives in half and crumble up cheese. When chicken is done, put in fridge to cool and add to salad. Put salad inside a pita pocket or enjoy alone.
Hope you enjoyed this recipe! Thanks for reading 🙂