June 29, 2017
Greek Salad recipe from Ann Arbor /Ypsilanti area's Parish House Inn
Posted by: Martha Cleary
This is a delicious salad that uses garden vegetables and herbs from your garden or Farmer's Market. It makes a lot, so it is perfect to serve for a summer dinner party on the patio. Serve it with grilled meats, fresh bread and maybe a watermelon for dessert. It doesn't get any better than that!
FRESH FROM THE GARDEN GREEK SALAD
serves 8 -10
2 pounds cucumbers, seeded and thickly sliced (English cucumbers work well)
1 pint cherry or grape tomatoes, cut in half
1 bunch fresh parsley, about ½ cup
1 tablespoon chopped fresh oregano
6 green onions, chopped, the tops included
2 red bell pepper, seeded and thinly sliced
2 yellow peppers, seeded and thinly sliced
8 ounces feta cheese. Crumbled
½ cup olives, drained and sliced....black or fresh
additional parsley and fresh oregano for garnish
In a large bowl combine all the salad ingredients.
2 large cloves garlic, crushed
1 cup extra virgin olive oil
¾ cup red vinegar
2 tablespoons dried oregano
2 tablespoons Dijon mustard
Sea salt and freshly ground black pepper to taste
Put all the dressing ingredients in a blender or food processor and mix together until well blended.
Pour the dressing over the salad mixture, toss and serve on a bed of lettuce. Garnish with chopped parsley and oregano.
Don't forget to BOOK YOUR ROOM. I look forward to seeing you.
By Chris Mason
Chef/innkeeper at the Parish House inn bed and breakfast for 24 years and author of her cook book
Parish House Inn on Facebook