MARINATED GREEK VEGGIE SALAD

Greek Salad is a popular choice offered in grocery store deli departments at many locations, but at something like $8/lb., it's a bit pricey.  At least, the way MY family chows through it, that is.  So, I decided homemade was the most sensible way to go.  The basic salad itself is quite simple; what brings it all together is the dressing, so this page actually has TWO recipes on it:  one for the salad, and one for the dressing.  And the dressing can also be used on any kind of salad you choose, especially crisp greens.  

Kalamata olives are a little expensive as olives go, but Costco offers a LARGE jar of good-quality pitted kalamatas for under $8 -- it contains more than enough for this salad, plus plenty of these zesty gems for other dishes . . . or to just snack on (love 'em!).

MARINATED  GREEK  VEGGIE  SALAD

Makes 8 to 10 servings

3 cups Roma tomatoes, cut in 3/4" pieces

1 whole English cucumber (the long, thin "seedless" kind)

1 small red onion, peeled and cut in thin wedges

1 small green bell pepper, seeded and cubed

1 cup pitted Kalamata olives, well-drained

3 oz. crumbled Feta cheese (or to taste)

1 batch GREEK SALAD DRESSING (recipe follows)

Trim the ends from the cucumber but do not peel.  Cut in half lengthwise, then use the tip of a teaspoon to scrape out the pulp and any seeds; discard what you scooped out.  Cut each piece in half lengthwise again (total of 4 pieces) and then slice into 1/2" thick chunks.

Next, put everything into a container (glass or plastic) with a tight-fitting lid.  With lid in place, shake gently to mix everything.

Now it's time to make that dressing, so here we go:

GREEK  SALAD  DRESSING 

and MARINADE

Juice of 1 extra-large lemon (or 2 medium lemons)

2 tsp. dried oregano

1 tsp. dried basil

3 tsp. fresh minced garlic (about 2 medium cloves)

2 T. red wine vinegar

1/2 tsp. sea salt (or to taste)

1 tsp. sugar

1/2 tsp. freshly ground black pepper (or to taste)

3/4 cup extra-virgin olive oil

Put all ingredients except the olive oil into your food processor or blender.  Process on high for 5 seconds.  Next, while the machine is still running, slowly pour in the olive oil in a steady thin stream.  The dressing will thicken much the way mayonnaise does, but will be thinner than mayo.  After all the oil is incorporated, pour this finished dressing over the salad ingredients, folding and tossing until well-mixed.  

Cover and refrigerate for about 4 hours (overnight if you can), shaking occasionally to redistribute the dressing and encourage even mingling of flavors. 

Stir before serving. 

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Serve the finished salad as is, or over dishes of torn romaine lettuce.

I plan on playing with the amount of lemon juice, red wine vinegar, salt and sugar because I think the balance could be better.  Still, it's a pretty good dressing as-is, and makes an interesting change of pace for your everyday regular tossed greens.

This salad travels well for picnics and other outings; just pop it into your ice chest with your other picnic goodies.  Cold fried chicken and a sweet-tangy macaroni salad pair up well with it, but use your imagination and don't be afraid to serve it alongside ribs, burgers, steaks or chops.  It's savory and refreshing!  It is also a great pot-luck contribution.