Greek Salad Recipe

Method

1. 1

   Gather the dressing ingredients (red wine vinegar, honey, salt, black pepper, fresh oregano, olive brine, Dijon mustard, crumbled feta cheese, and minced garlic).

   ⅓ cup red wine vinegar ($0.53)1 Tbsp honey ($0.15)½ tsp salt ($0.01)½ tsp freshly cracked black pepper ($0.10)2 tsp fresh oregano ($0.22)2 Tbsp olive brine ($0.00)1 tsp Dijon mustard ($0.02)1 Tbsp feta cheese, crumbled ($0.27)4 cloves garlic, minced ($0.24)½ cup olive oil ($1.55)⅓ block of feta cheese + 1 Tbsp, about 3 oz, crumbled and divided** ($1.35)½ red onion, sliced thin ($0.53)
2. 2

   Whisk all dressing ingredients together, streaming oil in slowly, and set aside.***

   ½ cup olive oil ($1.55)
3. 3

   Gather salad ingredients; rinse and chop romaine, crumble feta, chop Kalamata olives, halve tomatoes, peel and dice cucumbers, and julienne (slice thinly) red onion.

   ⅓ cup red wine vinegar ($0.53)1 Tbsp feta cheese, crumbled ($0.27)3 heads romaine, rinsed and chopped into bite-sized pieces* ($3.42)⅓ block of feta cheese + 1 Tbsp, about 3 oz, crumbled and divided** ($1.35)⅓ cup pitted Kalamata olives, chopped ($1.44)1 cup grape tomatoes, halved ($0.82)½ red onion, sliced thin ($0.53)
4. 4

   Toss all ingredients together with a drizzle of salad dressing until it’s dressed to your liking. Save any leftover dressing in the refrigerator for up to one week.