Greek Salad With Red Wine Vinegar Food

GREEK PASTA SALAD WITH RED WINE VINAIGRETTE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.
• In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste.
• Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.
• Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.
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GREEK SALAD

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

GREEK SALAD

Steps:

• In a large bowl, combine the lettuce, tomatoes, feta cheese, onion, cucumber, and olives.
• In a jar, combine the olive oil, vinegar, garlic, and oregano; season with salt and pepper. Shake well to combine. Drizzle dressing over salad, and toss to coat. Serve immediately.

GREEK SALAD WITH RED WINE VINAIGRETTE

Steps:

• For the Red Wine Vinaigrette: In a large jar with tight fitting lid, combine the oil, vinegar, lemon juice, mint, salt and pepper.
• Cover and shake well and set aside For the salad: In a large salad bowl, toss together the romaine, lettuce mix and cabbage.
• Add all the remaining ingredients and toss gently To serve the salad, shake the dressing, drizzle ove the salad and toss well Serve immediately.

GREEK SALAD WITH RED WINE VINEGAR

Steps:

• Place the red wine vinegar in a large bowl.
• Slowly add the olive oil and whisk continually.
• If dressing tastes too tart, whisk in water a tablespoon at a time.
• Season with salt and pepper.
• Once dressing is emulsified place to one side.
• In a large salad bowl toss the lettuce, tomatoes, olives, cucumber and dressing.
• Divide the salad between 4 plates.
• Place the 4 pieces of feta on top of each salad.
• Sprinkle a little chopped parsley on each piece of feta drizzle with a little more dressing and serve.

KITTENCAL'S FAMOUS GREEK SALAD

Steps:

• For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
• Season with black pepper.
• Chill in fridge for a couple of hours before using to blend flavors.
• Place the salad ingredients in a large bowl.
• Pour dressing over; toss to combine.
• If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).

CREAMY GREEK SALAD DRESSING

Steps:

• In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
• With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
• Chill at least 1 hour so the flavours meld.
• Refrigerate, tightly covered.
• This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
• If the dressing separates, just give it a whizz in the blender again.