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Kittencal's Famous Greek Salad (Or Fantastic Chicken Marinade)
RECIPE BY: KITTENCAL
Be prepared for the the best Greek salad on this planet! --- the dressing also makes the best chicken marinade, just omit the Parmesan cheese and use 3 tablespoons lemon juice, marinade the chicken for 6-8 hours and the amounts may be doubled --- I have listed the Parmesan cheese as optional I like to add it in, all amounts may be adjusted to taste ---plan ahead the dressing needs at least 2 or more hours to blend the flavors --- also see my Kittencal's Famous Caesar Salad
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Ingredients
FOR SALAD
- 2 romaine lettuce, chopped
- 3 plum tomato, cut in wedges (use Roma tomatoes)
- 1 English cucumber (peeled, seeded and chopped)
- 1 red onion, cut in slices
- 1 green bell pepper (optional, seeded and cut into rings or sliced)
- 1/2 lb feta cheese, crumbled (or to taste)
- 1 cup kalamata olive
Directions
1
In a processor or use a wire wisk process/whisk the olive oil with lemon juice, oregano, garlic, basil, red wine vinegar, salt and sugar until smooth (start with 2 tablespoon lemon juice and 2 teaspoons oregano adding in more if desired after mixing).2
Add in the Parmesan cheese (if using) then season with black pepper.3
Adjust all ingredients to suit taste.4
Chill in fridge for a couple of hours before using to blend flavors.5
Place the salad ingredients in a large bowl.6
Pour dressing over; toss to combine.
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Featured Reviews for This Recipe
From: Chef #724593
On May 17, 2008
I used this for marinade for our chicken on the grill and we really liked it. Will make often this summer, as we grill out a lot!
From: Love Button & Bubbles
On May 15, 2008
I really enjoyed this dressing while eating it, the problem was the aftertaste! About 30 minutes after enjoying my salad it was like... I need to get this taste out! I'm not sure if it was too oily? I only used 3/4 cup of olive oil. Tasted good, just left a bad taste. Doesn't mean I won't eat it again, just means I have to have dessert afterwards! 
From: Little Bee
On Oct 27, 2003
I made this today leaving out the Romaine and instead turned it into a pasta salad using tri-color Rotini. It was fabulous and the dressing was out of this world. A definite keeper! I love Greek food and worked in a Greek restaurant for years and the dressing was very authentic and tasted fresh and wonderful! I'm going to make it with the romaine next time.
From: rustler7
On May 8, 2004
I have also used this recipe; however I have adjusted it a little bit, by adding 1/2 teaspoon ground white pepper and 1/2 teaspoon Sugar to add a wonderful smooth taste that is out of this world.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (464g) Recipe makes 8 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 407 | ||
| Calories from Fat 323 | (79%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.9g | 55% | |
| Saturated Fat 8.4g | 41% | |
| Monounsaturated Fat 22.4g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 636mg | 26% | |
| Potassium 918mg | 26% | |
| Total Carbohydrate 17.7g | 5% | |
| Dietary Fiber 7.8g | 31% | |
| Sugars 7.5g | ||
| Protein 8.6g | 17% | |
| Vitamin A 17560mcg | 351% | |
| Vitamin B6 0.4mg | 22% | |
| Vitamin B12 0.5mcg | 8% | |
| Vitamin C 89mg | 149% | |
| Vitamin E 5mcg | 18% | |
| Calcium 273mg | 27% | |
| Iron 4mg | 23% | |
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