Traditional Greek food is simply prepared, depends greatly on fresh ingredients and is full of the assertive flavors that we all love in Mediterranean cooking: lemon, olive oil, garlic, oregano. Most salads are usually dressed simply with a drizzle of aromatic extra virgin olive oil, some bright red wine vinegar and a generous sprinkle of sea salt and dried Greek oregano. In this summer salad, the addition of sharp Feta cheese makes for a very creamy dressing which can also double up as a dip or a spread. Mix up a batch of it today and keep it in the refrigerator to enjoy with your favorite salad, or, to drizzle on roasted vegetables, a grilled steak, or to simply spread on some toasted pita bread.
Summer Salad with Creamy Feta Cheese Dressing
- 4 oz. Greek Feta Cheese, crumbled
- 2 TBSP. milk
- 2 TBSP. Greek Kefalotiri Cheese (or Parmesan)
- 1 garlic clove, minced
- 1 TBSP. fresh lemon juice
- 1½ TBSP. red wine vinegar
- ½ tsp. Greek oregano
- ¼ cup extra virgin olive oil
- chopped romaine lettuce, ripe tomatoes, Kalamata olives, red onion
Combine all ingredients, except for the olive oil, in a small food processor and blend until well combined. With the motor running, add the olive oil slowly and blend until smooth. Season to taste with salt and pepper, but be careful because Greek Feta Cheese is salty.
In a large bowl place some chopped hearts of romaine lettuce, some quartered tomatoes, Kalamata olives, and some slivers of red onion. Toss with enough dressing to coat. Serve with grilled fish or meat along with some toasted pita bread.