I’ve trialed and tasted, retrialed and retasted… and you know what? I think I plum got it.
No not plums, silly goose (sorry, I work with kids,) I mean the dressing, salad dressing that is.
Fine, it’s Greek salad dressing if you wanna be all accurate, though I’m not claiming authenticity.
What I am claiming is some dank salad dressing that you could pretty much cover in rocks and I’d eat it. Ok, okay, rocks was a bit much… how about spiders.. no, I don’t think I could with all those legs.. let’s just say any and every leafy green, buckets of quinoa, brown rice and lentils need to meet this dressing.
If you can’t find anything to dress, how about a mini Greek salad bruschetta for a snack, lunch, or full on dinner when you’re feeling lazy.
Or, when you’re feeling like it’s Monday.
Let’s check this 5 minute wonder out:
Starting with my personal favorite, garlic.
For this recipe, and many others, I made a garlic paste – which you achieve from simply roughly chopping garlic, adding salt, smashing it with your knife, and then chopping some more. You could also add some oil for a more paste-like substance, but I didn’t see the need for extra calories and it is going into a dressing after all. (Don’t feel like taking this extra step? Just microplane or finely mince the garlic – same thing.)
The ingredients are pretty much just herbs, dijon, garlic, lemon, vinegar, oil and S&P – not so much Greek as it is amazing and now the #1 dressing in my fridge.
Baddabing baddaboom. Dressing in a cup.
For the Greek salad I simply chopped up cucumber, tomato, a little bit of red onion, and a crumble of feta. Then, I doused it with a good helping of the dressing and looked for a more elegant way of eating it, rather than a huge serving spoon. (What, you don’t eat with ginormous spoons to make sure you get just a little bit of everything in each bite?)
That’s where the bruschetta came into play. I’ll pretty much eat anything on toasted bread, and the dryness is perfect for soaking up all that delicious dressing/juice that forms in the bottom of the bowl. Party in my mouth. Sponsored by Juice.
All is welcome!
Greek, Italian, Mexican, Chinese, Japanese, French, Korean… what’s your favorite cuisine?
I don’t think I could pick.. but I can never turn down anything Mediterranean.
Greek Salad with Homemade Greek Dressing
Prep Time: 5 minutes
Ingredients (about 1/2 cup)
- I used all organic because we ate them with their skin/or were herbs.
- 1 English cucumber, quartered then sliced into chunks
- 2 Roma tomatoes, diced
- 2-3 oz light feta cheese, crumbled
- 1.5-2 Tbsp finely chopped red onion
- 1/4 c. Greek dressing (recipe follows)
- 3 Tbsp Extra Virgin Olive Oil
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp red wine vinegar
- 1.25 tsp fresh oregano, chopped
- 1.25 tsp fresh basil, chopped
- 1 small clove garlic (~1/2 tsp garlic paste)
- 1/2 tsp dijon mustard
- 1/4 tsp honey
- 1/2 tsp Himalayan Pink salt (substitute: sea salt)
- 1/8 tsp freshly ground black pepper
- Bread slices for bruschetta
- Garnish with a sprinkle of Himalayan Pink salt (substitute: sea salt)
Start with the dressing. Basically add everything into a sealable container, seal and shake, then set aside.
I like to make the garlic paste, but you could totally grate the garlic and skip the paste. To make garlic paste, chop a clove of garlic, add half the salt (1/4 tsp) and smash with the side of your knife, gather garlic together and chop garlic some more. That’s it.
For the salad, simply add the chopped ingredients to the bowl, crumble on the cheese, pour over the dressing, toss and eat!
This salad would be great as a side with grilled chicken, fish or just some slices of toasted bread.