Greek Salad

I made this salad for Easter and it was deliciously well balanced and colorful.  It had a refreshing crispy crunch from the Iceberg lettuce and cucumbers.   While the Kalamata olives and feta cheese added just the right amount of saltiness.

The Dijon vinaigrette complimented the salad beautifully and brought all the flavors together.  Thank you Ina and Lizzy for introducing it to me.

GREEK SALAD

1              head                     Iceberg lettuce, cut into chunks

1              whole                   English Cucumber, striped and cubed

1              large                     Red bell pepper, large dice

1              basket                  Grape tomatoes

½             cup                       Kalamata olives, pitted

½             pound                   feta cheese, crumbles or cubes

1              14 oz can             artichoke hearts, drained and cut in half

¼             small                     red or sweet onion, diced or thinly sliced

Arrange in a large bowl.  Serve with Dijon Vinaigrette.

DIJON VINAIGRETTE (adapted from Ina Garten and Liz Berg’s)

1              clove                     garlic, minced

1              tsp.                        dried oregano

½             tsp.                        Dijon mustard

¼             cup                        red wine vinegar

¾             tsp.                        kosher salt

½             tsp.                        black pepper

½             cup                       olive oil

Whisk together all ingredients except the olive oil.  Slowly drizzle in olive oil while whisking constantly.  Toss with salad just before serving or serve on the side.