This dressing is a beautiful gold colour and has real zing. It really helps to let the salad sit in the dressing for a few minutes so it really absorbs the flavour.
Ingredients
⅔ cup of extra virgin olive oil
¼ cup lemon juice
1 tsp of red wine vinegar
1 tsp dried oregano
½ tsp of fine sea salt
¼ tsp of onion powder
¼ tsp of garlic powder
freshly ground black pepper to taste
1 head of iceberg lettuce, washed and torn
4 tomatoes, cubed
1 cucumber, cubed
200g feta cheese (goat or sheep's milk), crumbled
Instructions
While you're preparing the dressing, make sure the iceberg lettuce is draining or paper towels or has been spun in a salad spinner to remove as much excess water as possible.
In a mason jar combine all the dressing ingredients and give it a good shake.
In a salad bowl, place the lettuce, tomato and cucumber and toss together. Add the dressing and toss to coat well.
Allow the salad to sit for 10-15 minutes so the lettuce really absorbs the dressing.
When it's time to serve it, top with crumbled feta.
Pairs really nicely with grilled chicken or beef skewers.
Recipe by Marilene Caetano at https://www.marilenecaetano.com/diner-greek-salad/