Big, chunky GREEK SALAD!
We don’t eat enough Greek salad. Every time I plan to make it, I use up all my feta in this salad. Which should come as no surprise since it’s my favourite salad of all time. But anyway.
I finally splurged on some super gourmet giant Kalamata olives and just HAD to make Greek salad with them. Normally I just eat them as a snack, when I’m craving something salty (which, let’s face it, is all the time). These ones were stuffed with garlic and YUMMY. They didn’t last long in our fridge.
Also, the universe as basically YELLING at me to make Greek salad. Ages ago, I saw this one, and thought… naww, that’s not my jam. And then a few other bloggers started raving about that particular dressing recipe (and the marinating bit) and I was like… OKAY then, I’ll try it!
You know how I always preach “read the whole recipe before you start!”? Well I did not. And planned to have this salad for supper. And then realized it has to marinate, preferably for as long as possible. Whoops. So I ended up taking it to a cottage the next day instead, which was great because everyone else got to enjoy it too.
It’s DELISH. I am not sure what it is about the dressing, but it really is delicious and a bit different. Maybe it’s the honey? Or the dill? I am not sure. Maybe it’s the fancy pants olives.
Anyway, this salad is hearty and makes a great meal for two. Don’t worry about it seeming like there’s too much dressing – you don’t have to use it all, but I do, for marinating, and then use a slotted spoon to serve.
Whisk dressing ingredients together and set aside. Chop all salad ingredients into chunks (olives don't need to be sliced, but you can if you want). Pour the dressing over the salad ingredients, and let sit for a minimum of one hour. The salad is best if marinated for at least four hours. Serve chilled!
Adapted from How Sweet Eats