This is the recipe I started with:
Greek Salad
6 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 teaspoon fresh chopped garlic
1 teaspoon red wine vinegar
1/2 teaspoon oregano
1/2 teaspoon dill weed
Salt and freshly ground black pepper
3 large plum tomatoes, seeded, coarsely chopped
3/4 cucumber, peeled, seeded, coarsely chopped
1/2 red onion, peeled, chopped
1 bell pepper, seeded, coarsely chopped
1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
A heaping half cup crumbled feta cheese
Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)
Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.
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Since Anthony is not a raw onion/pepper or feta cheese fan, I cut the onion/pepper smaller and used less, the feta cheese was omitted. Olives were omitted because I don’t like them. Anthony loves cucumbers and cherry tomatoes so they were made the stars of the salad.
I'm sure I will change something else, but what we ended up with so far is this:
Wannabe Greek Salad
6 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 teaspoon fresh chopped garlic
1 teaspoon red wine vinegar
1/2 teaspoon oregano
1 teaspoon dill weed
Salt and freshly ground black pepper
25 cherry tomatoes, cut in half, seeded
2 medium cucumbers, peeled, seeded, chopped
1 half inch slice of yellow onion, diced (didn’t have a red onion to use)
1/2 bell pepper, seeded, diced
Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)
Combine the tomatoes, cucumber, onion, and bell pepper in a bowl. Toss with dressing. Refrigerate for 1 hour, toss, refrigerate 1 hour, toss and serve.
