Ingredients:
1 cup red wine vinegar
1 cup extra virgin olive oil
Juice of one lemon
1 TB dried oregano
1 ts sea salt
4 cloves of organic garlic, chopped
Optional: 4 ounces feta, chopped (Separate directions below)
Place
all ingredients in a bowl or large measuring cup and whisk. Slowly add
the oil while whisking. Let sit for atleast 30 minutes before serving
for flavors to mingle. Taste-too tangy for your taste, add some more
olive oil, a little at a time. Store in fridge. Fresh garlic in olive
oil at room temperature will grow botulism, not good.
Directions
with feta. Place all ingredients except oil and feta in a blender. Add
oil in a thin stream while mixing at a low speed. Add feta, blend for
about 30 seconds. Again, let sit for flavors to mingle, and then store
in fridge to avoid the whole botulism thing.
For a quick greek salad while flavors are mingling:
4 handfuls of mixed greens
2 tomatoes, chopped - or one package of grape tomatoes
1-2 cucumbers,sliced
Half a jar of kalamata olives
1 onion, sliced
Toss all ingredients together with dressing and enjoy!
No comments:
Post a Comment
Your comments make my day! Thank you!