Greek Salad with Balsamic Dressing + Anakena Chardonnay
- Yield: 3-4 entree portions 1x
Ingredients
Scale
Salad
- 1 bag romaine or iceberg lettuce, chopped or shredded
- 1/2 pound deli ham, sliced into strips
- 1 cucumber, diced (cut into rounds, then quartered)
- 1/2 cup red onion, diced
- Cherry or grape tomatoes
- Pitted kalamata olives
- Pepperoncinis
- Feta cheese, crumbled
Balsamic Dressing
- 1/4 cup balsamic dressing
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 medium shallot minced, optional
- 1 teaspoon honey, optional
- 1/2 teaspoon oregano, optional
- 1/2 teaspoon basil, optional
- 1/2 cup olive oil
Instructions
- Assemble salad ingredients in a large bowl.
- To make either version, whisk all ingredients EXCEPT for the oil together. Then drizzle the olive oil in while whisking, until it’s all incorporated. Or you could put it in a salad dressing bottle and just shake it before use; OR you could whiz it together in a food processor or blender.
- This will last about a week in the fridge.