Greek Salad Recipe

Ingredients

• ⅓ cup red wine vinegar ($0.53)
• 1 Tbsp honey ($0.15)
• ½ tsp salt ($0.01)
• ½ tsp freshly cracked black pepper ($0.10)
• 2 tsp fresh oregano ($0.22)
• 2 Tbsp olive brine ($0.00)
• 1 tsp Dijon mustard ($0.02)
• 1 Tbsp feta cheese, crumbled ($0.27)
• 4 cloves garlic, minced ($0.24)
• ½ cup olive oil ($1.55)
• 3 heads romaine, rinsed and chopped into bite-sized pieces* ($3.42)
• ⅓ block of feta cheese + 1 Tbsp, about 3 oz, crumbled and divided** ($1.35)
• ⅓ cup pitted Kalamata olives, chopped ($1.44)
• 1 cup grape tomatoes, halved ($0.82)
• 1 cucumber, peeled and diced ($0.72)
• ½ red onion, sliced thin ($0.53)

Instructions

1. Gather the dressing ingredients (red wine vinegar, honey, salt, black pepper, fresh oregano, olive brine, Dijon mustard, crumbled feta cheese, and minced garlic).
2. Whisked
3. Whisk all dressing ingredients together, streaming oil in slowly, and set aside.***
4. Prepare
5. Gather salad ingredients; rinse and chop romaine, crumble feta, chop Kalamata olives, halve tomatoes, peel and dice cucumbers, and julienne (slice thinly) red onion.
6. Toss all ingredients together with a drizzle of salad dressing until it’s dressed to your liking. Save any leftover dressing in the refrigerator for up to one week.