A couple of times a month, we eat out. I will sometimes splurg, but I LOVE salad, especially a really good Greek salad. So, if the man of the house opts to go to the grease joint around the corner, most times I will order a Greek salad.
I hadn’t realized until he brought it up yesterday that those restaurants around us have no clue what Greek salad is. They continually ask “What type of dressing would you like?” And I say “Umm, it’s a Greek salad”. They still want to know. Thinking back now, I have also been asked that when ordering a Cesar Salad! Why did my salad come home last night with blue cheese dressing??
I am almost inclined to pay a visit up there and deliver a recipe. Anyone who calls themselves making a Greek salad should know what’s in it. It should NOT any form of creamy white dressing. It should be an oil and vinegar based dressing (recipes vary of course).
Here is a great recipe that I found while browsing:
From Janet is Hungry:
adapted from my own recipe, by mistake
1 large head Romaine Lettuce
1/2 half red onion, sliced
1 English Cucumber, sliced
1 cup Kalamata olives
1 cup Greek Feta, crumbled
1/2 cup olive oil
3 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp salt
freshly ground pepper
1. Place lettuce in a large bowl.
2. Mix dressing ingredients in a bottle and give it a good shake.
3. Toss lettuce with about 1/2 the dressing.
4. Place remaining salad ingredients on top of lettuce, and drizzle with some more dressing.
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