Greek Salad is not a new thing in my world. I eat them on the regular.
But the twist to Jessica’s recipe is marinating the veggies in the homemade dressing before eating.
The flavor is unreal.
Salty and briny and everything I love about a Greek Salad.
The dressing is a mixture of red wine vinegar, lemon juice, honey, garlic, dill, oregano, salt, pepper and EVOO.
And not only is this dressing amazing on this salad but I think it would be pretty amazing on just about any salad. It’s going to be one of my go-to dressings from now on (because I’m totally over store-bought dressings).
The base of the salad is onion, tomatoes, cucumbers, olives, feta and for me, artichoke hearts.
Toss all of the above ingredients with the dressing and let them just hang out and get friendly for at least 30 minutes.
Eat it just the way it is or add it to a pile of lettuce for a little more bulk.
I’ve eaten this salad for the past three days and it’s perfection.
My perfect lunch. Well, except for the fact that I didn’t have any banana peppers.
So it’s almost perfect.