My Big Fat Greek Salad
|Dijon mustard||1 Tablespoon|
|Minced anchovy||1 Teaspoon|
|Oregano||1 1⁄4 Cup (20 tbs)|
|Sherry vinegar||1 1⁄4 Cup (20 tbs)|
|Extra virgin olive oil||1 Cup (16 tbs)|
|Sea salt||To Taste|
|Black pepper||To Taste|
|English cucumber||1 1⁄4 Cup (20 tbs), diced|
|Roma tomatoes||2 , diced|
|Diced red onion||1 1⁄4 Cup (20 tbs)|
|Chopped kalamata olives||1 1⁄4 Cup (20 tbs)|
|Crumbled feta cheese||3 Tablespoon (Plus Extra For Garnish)|
|Sliced romaine lettuce||1 Cup (16 tbs) (Use Your Bread Knife To Make Thin Slices From A Head Of Romaine)|
|Sourdough bread slices||4 , toasted|
1. In your blender, pulse the mustard, anchovy, and oregano until mixed. Add the sherry vinegar and pulse until well combined. While blending at medium speed, drizzle in the olive oil and season to taste with salt and pepper.
2. In a large bowl, toss the cucumber, tomato, onion, olives, feta cheese, and romaine with 1/2 cup of the dressing. Taste the salad to see if it needs more dressing, salt, or pepper.
3. Mound the salad in a large serving bowl. Cut the toasted bread into wedges, tuck the wedges around, and garnish it with more crumbled feta. For individual portions, hold the toasted bread wedge in the center of each small plate, and pile the salad high around it. This makes each plate look like a sailboat. You could also serve individual salad portions in margarita or martini glasses with the toast jutting out like a sail.
4. Store the leftover dressing in an airtight container in the refrigerator. You can toss the leftover salad as well as the dressing with some pasta for a great Greek pasta salad.