Greek Salad a la Larry

Larry decided to explore several different Greek salad recipes one day – the result was his version below, which turned out to be very good!

Larry’s Greek Salad Recipe

Dressing Ingredients:

1 1/2 TBS  lemon juice

2 TBS     red wine vinegar

6 TBS       olive oil

2              small garlic cloves, grated or finely chopped

1 tsp      white sugar

1 tsp      salt

½ tsp     course ground pepper

1  tsp     Dijon grainy mustard

6 to 8     black / Kalamata olives finely chopped    Note: 15 oz can, the remainder go in the salad.

Mix all ingredients well in a salad dressing mixer or glass jar with lid.  Adjust quantities of ingredients to your individual taste.  The small amount of sugar cuts the acidity and is pleasant on the tongue without being sweet tasting.

Salad ingredients:

1              small red onion, very finely sliced

 Cut into approx.  one inch cubes:  1 green pepper,  1 red pepper,  1  yellow pepper (seeded, etc)

½ c          coarsely chopped flat parsley leaves  (if you like, you can also add some chopped mint leaves)

12 -16    Kalamata / black olives, pitted and halved

4              mini  cucumbers  (Costco), quartered lengthwise, and cut in 1” thick slices

200 gr    feta cheese, cut into small ½” cubes ( in Mexico, I use Apetina brand found at Superama, in brine)

1 cup     Plum tomatoes, halved ( more if you like)

Mix all the ingredients together and toss with some of the dressing.  I like to add the feta cheese to the individual salad bowls.   Guests can add more dressing if they like.

Another option:  let guests add their own dressing and feta.  If there is salad remaining, it will store better without the dressing added.