My Big Fat Greek Salad
1 Tbsp. Dijon mustard
1 tsp. minced anchovy
1/4 cup fresh oregano
1/4 cup sherry vinegar
1 cup extra virgin olive oil
Sea salt, to taste
Black pepper, to taste
1/4 cup diced English cucumber
2 Roma tomatoes, diced
1/4 cup diced red onion
1/4 cup chopped Kalamata olives
3 Tbsp. crumbled Feta cheese, plus extra for garnish
1 cup thinly sliced romaine lettuce
4 slices sourdough bread, toasted
In your blender, pulse the mustard, anchovy and oregano until mixed. Add the sherry vinegar and pulse until well combined. While blending at medium speed, drizzle in the olive oil and season to taste with salt and pepper.
In a large bowl, toss the cucumber, tomato, onion, olives, feta cheese and romaine lettuce with 1/2 cup of the dressing. Taste the salad to see if it needs more dressing, salt or pepper.
Mound the salad in a large serving bowl. Cut the toasted bread into wedges, and tuck the wedges around the salad, and garnish it with more crumbled feta. Enjoy!
Store the leftover dressing in an airtight container in the refrigerator.
*Image provided by Gourmet Meals in Crappy Little Kitchens.*