Copy Cat Greek Salad from the Corner Greek Deli

Name: Copy Cat Greek Salad from the Corner Greek Deli
Prep time: 24 min
Total time: 24 min
Yield: 6 serving(s)
Ingredients: 1 head lettuce, rinse shake dry and chopped. (Romaine is Best); 1 medium red onion, take off the bad looking stuff and slice thin; 2 -3 roma tomatoes, cut into wedges; 1 cup feta cheese, crumbled dice smaller; 12 ounces Greek peppers (drained Mezzetta Imported Garlic & Dill Peperoncini); 10 ounces pitted kalamata olives; 1 cucumber, Sliced and cut again; 1/2 cup olive oil (extra virgin first cold pressed); 1 cup red wine vinegar; 1 teaspoon garlic powder or 1 teaspoon fresh garlic clove, minced 1-2; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon balsamic vinegar; 1 teaspoon black pepper; 1 teaspoon Dijon mustard or 1 teaspoon spicy brown mustard

Submitted by Ronbiz

"After tinkering with this recipe for a number of years, this is it, the Greek salad that is light and delicious. It is even better the next day... ENJOY"

Download

photo by Ronbiz

Ready In:: 24mins
Ingredients:: 15
Serves:: 6

ingredients

Ingredients
Part One
1 head lettuce, rinse shake dry and chopped. (Romaine is Best)
1 medium red onion, take off the bad looking stuff and slice thin
2 -3 roma tomatoes, cut into wedges
1 cup feta cheese, crumbled dice smaller
12 ounces Greek peppers (drained Mezzetta Imported Garlic & Dill Peperoncini)
10 ounces pitted kalamata olives
1 cucumber, Sliced and cut again
Part Two
¹⁄₂ cup olive oil (extra virgin first cold pressed)
1 cup red wine vinegar
1 teaspoon garlic powder or 1 teaspoon fresh garlic clove, minced 1-2
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon balsamic vinegar
1 teaspoon black pepper
1 teaspoon Dijon mustard or 1 teaspoon spicy brown mustard

directions

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 -- .

Questions & Replies

Got a question? Share it with the community!

Reviews

Easy to do, taste so good. I added a bit more vinegar.

cook xxxx
awesome

Gina A.
At summer time we practically live on basic Greek salad, we just never get bored with it. However, this is a nice change with peperoncini and salad added to it.

rosslare