Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Greek Salad with Feta Dressing
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1 ½ cups crumbled feta cheese |
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3 TBSP plain whole-milk yogurt |
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1 teaspoon dried oregano |
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1 garlic clove, minced |
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3 TBSP red wine vinegar |
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5 TBSP extra-virgin olive oil |
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½ red onion, sliced thin |
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1 cucumber, peeled and diced |
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1 pint cherry tomatoes, halved |
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Pitted kalamata olives |
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Romaine lettuce |
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Salt and pepper |
Process ½ cup feta, yogurt, oregano, garlic, vinegar, and olive oil in a blender until smooth. Combine dressing and onion in large bowl and let sit about 20 minutes.
Add remaining feta, cucumber, tomatoes, olives, and romaine in salad bowl. Toss with reserved dressing and season with salt and pepper.
NOTE: This is in the April/May edition of COOK’S COUNTRY and is one of the best Greek Salad’s we’ve had. I did buy low fat plain yogurt since it is all I could find, and I had to buy a large one. I also pitted and sliced seven olives, as I just don’t like too many. The instructions said that by using romaine and cherry tomatoes and seeding (which I did not do) the cucumbers, you cut down on the "watery" taste of some Greek salads. And the reason for putting the onion in the dressing for 20 minutes (which I refrigerated for longer than that) was to cut down on its strong taste. I also used no fat feta cheese in the recipe.