Greek Salad
This salad is delicious anytime but I am dreaming of making it in the summer with fresh garden veggies. Until then, the oregano vinaigrette is good enough to make it a worthy dinner companion even with sad winter tomatoes. Feta cheese is delicious with it if you eat dairy, but skipping the cheese or using a vegan substitute will also yield a great salad.Oregano Vinaigrette:2 cloves garlic1 teaspoon dried oregano½ teaspoon dijon mustard¼ cup red wine vinegar1 teaspoon kosher salt½ teaspoon black pepper½ cup olive oilSalad:iceberg lettuce, chopped or shreddedred onion, thinly slicedtomato, dicedkalamata olives, pitted and slicedcucumber, peeled and cut into thin strips or half-roundsfeta cheese or vegan feta, diced or crumbled (optional)1
I like to use a small bullet blender to bring the salad dressing together. If you have a similar blender or food processor, add the garlic first and let it get finely minced. Then add the remaining ingredients and blend until fully incorporated. If you're making this by hand, mince the garlic first. Then add the other ingredients except for the olive oil and whisk. Slowly drizzle the olive oil in while whisking.Toss the prepped veggies and feta with a few spoonfuls of dressing just before serving.
1. We have tried Violife's vegan feta and it is pretty good. I cannot agree with their statement that it is "just like feta" but it does add some salty and tangy notes. If you have a great vegan feta substitute leave it in the comments!