Recipe courtesy of Robert Irvine
Greek Salad
Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Dressing:
  • 2 tablespoons balsamic vinegar
  • 1 large clove garlic, quartered
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 cup olive oil
Salad:
  • 6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite-sized pieces
  • 1 cup kalamata olives, pitted
  • 2 English cucumbers, peeled and sliced into 1/4-inch disks
  • 1 cup cubed feta cheese

Directions

Add the vinegar to a blender, replace the lid, turn it on, and through the feed tube add, 1 at a time, the garlic, crushed red pepper, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside until needed.

Toss the greens, olives and cucumbers together with enough dressing to coat. Fold in the feta cheese. Serve additional dressing on the side.

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