Recipe: Greek Salad

One of my most favorite things to eat is salad. Just about every dinner I make a salad but it tends to be the quick green salad with a few toppings and a jar of our favorite dressing, either Bleu cheese, or Ceasar dressing. I came across this recipe and it looked so good I couldn't wait to try this salad. I have had Greek salads before and love them. The result of this dressing was delicious!

This recipe came from the Cook's Country April/May 2008 issue.

1 1/4 cups crumbled feta cheese

1/2 cup red wine vinegar

3 tablespoons plain whole-milk yogurt (I used a Plain Greek yogurt)

1 teaspoon dried oregano

1 garlic clove, minced

3 tablespoons extra-virgin olive oil

1/2 red onion, sliced thin

1 cucumber, peeled, halved lengthwise, seeded, and sliced thin

1 pint cherry tomatoes, halved

3/4 cup pitted kalamata olives

2 romaine hearts, torn into bite-sized pieces (about 8 cups)

salt and pepper

Process 1/2 cup feta, yogurt, oregano, garlic, vinegar, and oil in blender until smooth, about 30 seconds.

Combine dressing and onion in large bowl and let sit for 20 minutes.

Add remaining feta, cucumber, tomatoes, olives, and romaine to bowl with dressing mixture and toss to combine.

Season with salt and pepper.

Serve.

Serves 4 to 6.