Is There More Salad

5.0(5)

For best results, use good quality vinegar and olive oil. Store the bottled vinegar and oil in a cool dark place for 2-3 weeks, until ready to use.

by Baby Kato·published 2005-06-24

European

Servings

(4–6)

Total time

336h 30m

prep 30 min

Calories / serving

1421 kcal

Ingredients (29)

serves

Instructions (5 steps)

01Oregano-Rosemary Oil - Peel 2 cloves of garlic and leave whole. Soak garlic in 1/4 cup white wine vinegar overnight. Drain vinegar and add garlic cloves to olive oil. Next add lemon strips, chili peppers, rosemary and oregano sprigs. Pour into jar with a tight fitting lid and place in a dark room for 2-3 weeks.
02Lemon-Thyme Vinegar- Heat 1 quart of white wine vinegar until it starts to boil. DO NOT BOIL. Take the pot off the heat and add into the vinegar,the lemon peel strips, 2 cloves of garlic, 1 bunch of thyme, and fennel seeds. Pour into jar with a tight fitting lid and place in a dark room for 2-3 weeks. When ready to use, strain the vinegar and add the spiral lemon peel, 1 garlic clove and 3 sprigs of fresh thyme into the bottle next pour in the aged vinegar.
03Salad- In a large bowl toss, cherry tomatoes, cucumber chunks, onion slices, yellow pepper, black olives, chopped dates, parmesan and feta cheeses. Mix well.
04Add romaine lettuce slices to the bottom and sides of serving bowl and place salad into bowl.
05Vinaigrette- In a bottle pour your homemade oil and vinegar, sugar, sea salt and black pepper. Shake well and pour over salad.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.