Greek Salad

This is perfect by itself, but served with Greek Shish Kebabs, pita bread halves, or accompanied by Hummus, it’s a Greek Feast. If you decide to make the Greek Shish Kebobs at the same time, double the vinaigrette, and use half to marinade the kebobs, half as vinaigrette for the salad. Barb L.

Ingredients:

For the vinaigrette:

¼ cup Flying Olive Gremolata Extra Virgin Olive Oil OR 2 Tbsp Lemon and 2 Tbsp Garlic EVOO’s OR a Flying Olive Single Varietal of Choice

3--? drops of Chipotle, Harissa, or Cayenne Red Chili Extra Virgin Olive Oil, to taste

1 ½ Tbsp Flying Olive Oregano or Sicilian Lemon Balsamic Vinegar (the Sicilian Lemon Balsamic Vinegar is sweeter than the Oregano. Please taste before adding any sugar)

½ tsp sugar or sugar substitute (if using the Flying Olive Oregano)

1/2 -1 tsp dried oregano

Kosher salt

Freshly ground black pepper

For the salad:

1 cucumber, cut into wedges

1 pint cherry tomatoes, halved

½ red onion, thinly sliced

4 ounces feta cheese, cut into ½” cubes

2 Tbsp chopped, fresh parsley

1 tsp chopped, fresh mint, if desired

Directions:

Combine the Flying Olive Extra Virgin(s) and Balsamic Vinegar of Choice, sugar, oregano, and some salt and pepper in a small jar or bowl. Shake or whisk to combine. Taste. Add additional sugar and/or spicy oils as desired.

Prepare the cucumber, cheery tomatoes, onion, and feta cheese. Add to a large bowl and add ½ the vinaigrette. Gently toss to coat. Add as much additional dressing as desired.Sprinkle on parsley and mint.

Serve.

Submitted by Barb L.