Kittencal's Greek Garden Salad With Greek-Style Dressing

5.0(14)

All amounts may be adjusted to taste, the dressing amounts will yield just slightly over 1 cup and I strongly suggest to make the dressing in advance even better 24 hours ahead --- serve the salad with crusty bread on the side --- the dressing from my recipe#66596 also works well with this salad

by Kittencalrecipezazz·published 2008-01-27

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Vegetable

Servings

6 serving(s)

Total time

20 min

prep 20 min

Calories / serving

397 kcal

Ingredients (20)

serves

1 cup olive oil (can use 1/2 cup each olive oil and vegetable oil)
2 -3 teaspoons fresh minced garlicgarlic
3 teaspoons dried oreganooregano
3 teaspoons dried basilbasil
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt)
1 1/2 teaspoons onion powderonion-powder
2 teaspoons Dijon mustarddijon-mustard
3 tablespoons red wine vinegarred-wine-vinegar
1 -2 teaspoon sugarsugar
fresh ground black pepper (to taste)
2 large plum tomatoes, choppedtomato
1 small cucumber, coarsley choppedcucumber
1 small green bell pepper, seeded and choppedbell-pepper
1 small red bell pepper, seeded and choppedbell-pepper
1/2 cup crumbled feta cheesefeta
1/2 red onion, sliced (or use 1 green onion, chopped)red-onion
1/2-3/4 cup kalamata olive (or similar marinated olives)
Greek salad dressing (to taste)
1 teaspoon fresh ground black pepper (or to taste)
salt (to taste)salt

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Rich recipe — supports nutrition-aware planning.