I know you might be thinking that the title of this post is a bit of an exaggeration but I assure you that, if anything, the title plays down how good this Greek salad is. I had thought of calling this The Best Greek Salad in the Whole Entire Universe, but I thought that might be over doing it a bit.
I normally like Greek salad but not THAT much. You know, on occasion, if someone else makes it I’ll put a little on my plate. Then I’ll take a few bites and usually leave some behind.
But with this salad … Oh my. I’m almost embarrassed to admit how much of this I’ve eaten in the past few days. If it’s true that you are what you eat then there’s no doubt I’m well on my way to becoming a giant bowl of Greek salad.
Last weekend my very good friend Adam (the mastermind behind Adam Trombley Public Relations) suggested we make a Greek salad to go with the Pork Rib Stew with Beans, Tomatoes and Spinach that I had made. It was the first of about 78 times I have eaten since. And yes, I did say that this fetish started only last weekend.
Since that first night I have eaten this same salad for dinner and the leftovers for lunch everyday for the past 5 days. I’m still craving it. This stuff is like candy, only good for you, which is weird, I know. I ate so much of it the other night that I felt ill. If I hadn’t eaten every piece out of the bowl and then drank the dressing (yep, I sure did) I would have eaten more.
The thing with this salad dressing is that you absolutely must use the very best olive oil you can find. If you make it with the normal extra-virgin olive oil that has next to no flavour that you find on your supermarket shelf I can’t guarantee that it will be as mindbogglingly (is that even a word?) amazing. I buy my good olive oil from the Vancouver Olive Oil Company. For this recipe I used a little over half of an Australian Picual and the rest of Nevadillo Blanco. Any olive oil with a strong, robust, grassy flavour will work great.
Make sure to follow The Endless Meal!
- ¼ cup the best quality olive oil you can get
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon of the feta brine (*see note)
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon fresh dill, chopped
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- 1 clove of garlic, very finely minced
- ½ an English cucumber (about 160 grams)
- 1 generous cup od cherry or grape tomatoes (200 grams), cut in half
- ½ small red onion (70 grams)
- 2 bell peppers (350 grams)
- ½ cup feta (75 grams) crumbled or cut into small pieces (*see note)
- ½ cup of pitted black kalamata olives
- In a large bowl whisk together the first 9 ingredients.
- Cut all the veggies so that they are roughly the same size. Add all the remaining ingredients to the bowl with the dressing and toss well to coat.