tossed greek salad with vinaigrette

Photo and recipe by  A   Hint of Honey

Photo and recipe by A Hint of Honey

Greek Salad


  • romaine lettuce, chopped
  • red onion, thinly sliced
  • Kalamata olives, pitted and sliced
  • pepperoncinis, sliced
  • tomatoes, seeded chopped
  • cucumber, sliced
  • feta cheese, crumbled


1. In a large salad bowl, combine the Romaine, onion, olives, peppers, tomatoes, cucumber and cheese.
2. Prepare dressing, drizzle over top, toss, and serve.

Greek Vinaigrette


  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 3/4 tsp. onion powder
  • salt and freshly ground black pepper, to taste (about 1/4 tsp. each)


1. Pour vinegar and mustard into a food processor. Turn on low and slowly add the olive oil to emulsify. Add the garlic powder, oregano, basil, onion powder and salt and pepper. Pulse a few more times to incorporate. (Can be done by hand in a large bowl, adding the olive oil slowly while whisking vigorously to emulsify.)

2. Drizzle over salad and serve. Keeps well at room temperature.

Jamiess, dinner