Greek Salad with Homemade Dressing

This Greek salad is a staple at our house. I make it at least once a week. It is a great way to get healthy, fresh vegetables into my kids. It’s also colourful and delicious!

Granola Girl and The Ferrari love black olives and have since they were babies so whatever doesn’t go into the salad, gets eaten by them!

I have been making the dressing for this Greek salad since I was in high school (I won’t mention just how long ago that was!) and it is so much better than any of the purchased dressings I’ve used. It also keeps in the fridge for up to two weeks, so if you have a smaller family and want to only use half of the dressing for your salad, you can refrigerate the other half.

Greek Salad with Homemade Dressing

Mix in bowl:

• sliced cucumber
• baby tomatoes or grape tomatoes
• purple onion, diced large or sliced
• red, orange, or green pepper, cubed
• pitted black olives
• feta cheese, crumbled or cubed

As you can see, my “recipe” for Greek salad is not incredibly specific! For the quantity of the ingredients, I judge as I go by how it looks. Not everyone in our family likes the black olives so I put in mostly equal amounts of the other vegetables but less of those. As for the size that I cut things in, I go in phases. Sometimes, I dice everything quite small and use sliced black olives and crumbled feta. Other times, I prefer to leave the vegetables fairly large and use whole pitted black olives and cubes of feta.

Dressing:

• 1/2 cup salad oil
• 1/3 cup white vinegar
• 1 Tbsp. sugar
• 1 tsp. oregano
• 1 tsp. paprika
• 1/2 tsp. ground mustard (also sometimes called dry mustard powder)
• 1/2 tsp. coarsely ground pepper

Shake well to combine. Pour over salad. The salad seems to taste best when it has at least half an hour to marinate in the dressing. It often tastes even better as a leftover. Yum! Doesn’t that look good enough to eat?

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Greek Salad with Homemade Dressing

Ingredients

• sliced cucumber
• baby tomatoes or grape tomatoes
• purple onion diced large or sliced
• red orange, or green pepper, cubed
• pitted black olives
• feta cheese crumbled or cubed

Dressing:

• 1/2 cup salad oil
• 1/3 cup white vinegar
• 1 Tbsp. sugar
• 1 tsp. oregano
• 1 tsp. paprika
• 1/2 tsp. ground mustard also sometimes called dry mustard powder
• 1/2 tsp. coarsely ground pepper

Instructions

1. As you can see, my "recipe" for Greek salad is not incredibly specific! For the quantity of the ingredients, I judge as I go by how it looks. Not everyone in our family likes the black olives so I put in mostly equal amounts of the other vegetables but less of those. As for the size that I cut things in, I go in phases. Sometimes, I dice everything quite small and use sliced black olives and crumbled feta. Other times, I prefer to leave the vegetables fairly large and use whole pitted black olives and cubes of feta.

Dressing:

1. Shake well to combine. Pour over salad. The salad seems to taste best when it has at least half an hour to marinate in the dressing. It often tastes even better as a leftover.