MOST DELICIOUS ORIGINAL GREEK SALAD
INGREDIENTS FOR DRESSING
2 tablespoons dried oregano
1/4 cup red wine vinegar
1 cup extra virgin olive oil
2 large garlic cloves, mashed
Freshly ground black pepper
INGREDIENTS FOR SALAD
2 teaspoons salt
1 medium red onion, halved and thinly sliced
3 tomatoes, cut into wedges
1 cucumber, peeled and cut into chunks (cucumber is great for your health)
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1/4 cup chopped fresh basil
1/2 cup pitted and halved black or green olives (both are my favs)
2 tablespoons fresh Italian parsley (the one I prefer)
6 ounces feta cheese, sliced
6 lemon wedges
Combine all the ingredients in a jar, shake well, and let stand for 30 minutes. Leftover dressing can be stored in the refrigerator for up to 5 days.
For Greek Salad:
In a bowl, combine salt with 2 cups water and add the red onion slices. Let the onions soak for 15 minutes then rinse and drain well.
In a large bowl toss the tomatoes, cucumbers, and peppers with the basil and enough of the dressing to coat vegetables well.
Adjust the seasonings. Plate in a high mound on a large plate and garnish with olives, parsley, feta, and lemon wedges and serve.
Potato Salad Recipe Ingredients:
Approx 2 pounds small potatoes or 5 medium russets
eggs, hard boiled
yellow mustard (hot dog/ball park type)
ground (dry) mustard
dill (fresh or dry, same amount)
bacon cooked to crisp
Cut the potatoes into chunks and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. While the potatoes are boiling, hard-boil two eggs and dice the celery and onions.
When the potatoes are fork-tender, drain them into a colander and cool them to room temp. Dice the potatoes into bite-size pieces into a large bowl, leaving several of the potatoes with the skins on for a rustic feel.
When the eggs are hard-boiled and cooled, dice them as well, adding them to the bowl.
Fold in the mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a small sprinkle of salt.
Last stir in the bacon and vigorously blend the potato salad with a spoon giving it a good, hard stir to smash some of the potatoes.
If there are too many chunks, use the side of your spoon to break them up. Once it’s completely blended, taste and if you like, add a bit more salt. Garnish with dill and chill it for at least an hour or two before serving.
We’re a cold salad all summer long household. Italian Pasta Salad is another favorite of ours with everything from burgers to ribs.