 
Best Greek Salad (This is a gourmet Greek Restaurant recipe that was our Best appetizer of 2008 winner.)
Preparation Time: 30 minutes
Number of Servings: 12
Nutrition Info: Olive oil is good for you!
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Ingredients:
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| Part One:
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| 1 head Lettuce, rinse shake dry and chopped. (Romaine is Best)
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| 1 Medium Red Onion take off the bad looking stuff and slice thin.
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| 2-3 Roma Tomatoes, cut into wedges
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| 1 Cup Feta Cheese, crumbled dice smaller
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| 1 Small Jar drained Mezzetta Imported Garlic & Dill Peperoncini (Best)
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| 1 Small Jar pitted Kalamata Olives
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| 1 large Cucumber, Sliced and cut again.
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| Part Two:
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| 1/2 Cup Olive Oil (extra virgin first cold pressed)
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| 1 Cup Red Wine Vinegar
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| 1 tsp. Garlic Powder or Fresh garlic clove minced 1-2
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| 1 tsp. Dried Oregano
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| 1 tsp. Dried Basil
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| 1 tsp. Balsamic Vinegar
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| 1 tsp. Black pepper
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| 1 tsp. Dijon Mustard or spicy brown
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Directions: The FINAL PART
1. Add in large serving bowl, all the "Part One" ingredients, cucumbers last.
2. In a side bowl or the feta container, mix together all "Part Two" ingredients.
3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day.
4. cover while storing, otherwise your refrigerator will remember for a few days what your made!
Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle... It is worth it...
it is also on my blog shopwithkelly.blogspot.com
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Submitted By: Kurt Ploetz of Oregon
Email/Web Site: fishgriller@yahoo.com
Original Source of Recipe: shopwithkelly.blogspot.com
Date Submitted: 1/26/2009 4:47:40 PM
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