- Greek Vinaigrette
- 1/4 cup olive oil
- 3/4 teaspoon garlic powder
- 1 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon Dijon-style mustard
- 1/3 cup red wine vinegar
- Juice of one lemon
- Handful fresh flat-leaf parsley, chopped
- 1/2 cup crumbled feta cheese
- 2 heads of Romaine lettuce
- 1 seedless cucumbers, sliced or diced
- 1 cup crumbled feta cheese
- 1/2 cup pitted Kalamata or black olives, rough chopped
- 1 vine-ripened tomato, sliced or grape or cherry tomatoes
- 1/2 red onion, sliced thinly
- 7 or 8 Pepperoncini peppers, diced, optional
- 2 cans of white meat tuna in water, drained
- 2 tablespoons mayonnaise (I like Duke's mayo)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- A splash of your Greek vinaigrette
I love a good Greek Salad! Living in Asheville our neighbors owned a wonderful restaurant called Apollo Flame. We often visited their restaurant when we were craving Greek Salads, sandwiches, pastas or their amazing pizzas! Being four hours away, I needed to come up with my own version of a Greek Salad dressing. I actually made this salad dressing for My Carolina Today Executive Producer, Kim the first time we met in person. I also made my Chicken and Spinach Spanakopita and Baklava.
Today I decided to make a Greek Tuna Salad for Mike and I and it was very delicious. Allowing the ingredients in the vinaigrette to marry is best, so try to make it earlier. I love eating Greek Salads with a side of warm pitas, too!
Prepare your vinaigrette.
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar and lemon juice and feta and mix vigorously until well blended. Store tightly covered at room temperature.Salad Ingredients
In a large salad bowl, layer torn lettuces, cucumber, feta cheese, olives, tomatoes, red onion and the Pepperocini peppers. Chill until ready to serve.
Make your tuna salad by combining tuna, mayo, salt, pepper and a splash of vinaigrette. Dress your salad with the vinaigrette when you are ready to eat. “Apoláf?sete” or enjoy!