Brian Ochieng

Kittencal's Famous Greek Salad

Ingredients:

DRESSING

• 1 cup olive oil (can reduce to 3/4 cup)
• 1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
• 2 -4 teaspoons dried oregano (start with 2 teaspoons)
• 3 teaspoons fresh minced garlic (about 2 medium cloves)
• 1 teaspoon dried basil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon sugar
• 1/2 teaspoon fresh ground black pepper (or to taste)

SALAD INGREDIENTS

• 1 large romaine lettuce, chopped (or use 2 small)
• 2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
• 1 English cucumber (peeled, seeded and chopped)
• 1 red onion, cut in slices
• 1 green bell pepper (seeded and cut into rings or sliced) (optional)
• 1/2 lb feta cheese, crumbled (or to taste)
• 1 cup kalamata olive

Directions:

1. 1
   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).
2. 2
   Season with black pepper.
3. 3
   Chill in fridge for a couple of hours before using to blend flavors.
4. 4
   Place the salad ingredients in a large bowl.
5. 5
   Pour dressing over; toss to combine.
6. 6
   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).