10ouncesfresh salad greenssuch as baby spinach or romaine lettuce
pita breadfor serving (optional)
1 ¼teaspoonsdried oregano
1 ¼teaspoonsdried basil
1 ¼teaspoonsgarlic powder
½cupextra virgin olive oil
½cupred wine vinegar
Combine vegetables, olives, and fresh dill in a large bowl with fresh greens. Crumble the feta on the top of salad.
Prepare Greek Dressing:
Crush dried oregano and basil with a mortar and pestle or using your fingers and add to a small jar or plastic container with a lid. Add in the remaining dry ingredients and Dijon mustard. Add in the oil and vinegar. Place the lid on the jar and shake vigorously to combine oil and vinegar with the spice mixture.
Give the dressing a good shake, then pour the desired amount of dressing over salad and cheese.
Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.
Refrigerate unused dressing.Refrigerate as long as the expiration date of the Dijon mustard. To reuse, take out of the refrigerator about 5 to 10 minutes before needed (the olive oil tends to congeal a bit).
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