The other night we had Gyros, just made from a store kit, nothing too special. I’ve toyed with the idea of making my own Gyros from scratch, but I’ve never quite gotten there. I have found that it’s worth it to dress up the store bought Gyros by frying each pita individually in a little bit of olive oil, and by topping them off with fresh tomatoes and crumbled feta cheese.
But this post actually isn’t about that. This is about the Greek salad that I made as a side. I took fresh, crisp romaine lettuce and topped it with tomatoes, feta cheese, salt, pepper, and a homemade greek vinaigarette. To make this a little more authentic, you could add Katamala olives and anchovies, but I don’t like either one, so I didn’t.
- 3/4 cup Extra Virgin Olive Oil
- 2 tablespoons Red Wine Vinegar
- 2 tablespoons Lemon Juice
- Salt and Fresh Ground Black Pepper
- 1/2 teaspoon Dry Oregano
- 1 clove Garlic, finely chopped
1. Mix all ingredients in a salad dressing stirrer, or whisk together in a small mixing bowl. Chill before serving.
Note: This dressing was pretty tasty. I also got the chance to use my salad stirrer, a birthday gift from Leah. It did a pretty good job of mixing the dressing, but next time, I think I’d add the herbs and stuff to the pitcher before the liquids. When I added it last, lots of it coated the bottle on the way down, due to the narrow neck of the bottle. It did a great job of emulsifying the dressing though, which is really handy for an oil and vinegar dressing.
Tags: salad dressing