When we lived in the Spring Valley area of Washington, DC, there was a fabulous and popular deli called Wagshal's. It was just around the block from us and was known as "The President's Deli". Many Presidents, politicians, senators, and supreme court judges bought their food there. They had a delicious Greek salad that I often got there. When we moved to the West Coast, I couldn't find a Greek salad like it, so I made it myself and I have to admit, it is even better than Wagshal's. No skimping on the ingredients in this salad!
Dressing
2 T fresh lemon juice
2 T champagne or white
wine vinegar
2 t fresh or freeze-dried oregano
leaves
1 clove garlic, minced
½ cup extra-virgin olive
oil
Salt and freshly ground
black pepper
Salad
3 cups cherry tomatoes,
cut in half
1 English cucumber, cut in
half, lengthwise and sliced
1 medium red onion, chopped
2 green bell peppers,
chopped
2 yellow bell peppers,
chopped
10 oz jar kalamata olives, drained and pitted
8 oz. feta cheese,
coarsely crumbled
In a small bowl whisk
together the lemon juice, vinegar, oregano, and garlic.
While whisking, slowing
pour in the olive oil and whisk until completely combined.
Season to taste with salt
and pepper.
Place the salad
ingredients in a large bowl and gently toss.
Add salad dressing and gently
toss to combine.
Let sit on counter for 20
to 30 minutes for flavors to develop.
Gently toss again before
serving.
Serves 6 to 8
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