Author Adapted by Pam - For the Love of Cooking / Original by Tasty Kitchen
Equipment
Small Jar
Ingredients
Greek Vinaigrette:
⅓cupred wine vinegar
¼cupolive oil
½tspDijon
1clove of garlic, minced
½tspdried basil
¼tspdried oregano
¼tspdried dill
¼tsponion powder
Pinch of crushed red pepper flakes, to taste
Pinch of sugar, to taste
Sea salt and freshly cracked pepper, to taste
Greek Wedge Salad
1head of iceberg lettuce, core removed & cut into 6 same-sized wedges
½cucumber, diced
5large grape tomatoes, sliced
10kalamata olives, sliced
¼cuppickled red onions**Click the link up above for the recipe
¼cupfeta cheese, crumbled
2tbsppine nuts, toasted
Instructions
Make the Greek vinaigrette by combining red wine vinegar, olive oil, Dijon, minced garlic, basil, oregano, dill, onion powder, crushed red pepper flakes, sugar, sea salt, and freshly cracked pepper, to taste, in a small jar. Seal with a lid and shake to combine. Set aside to allow flavors to mingle. Side Note: We like a tangy dressing, if you don't, add a bit more olive oil.
Make the Greek wedge by placing the iceberg wedges on a serving plate.
Top each wedge with some cucumber, tomatoes, kalamata olives, pickled onion, crumbled feta, and toasted pine nuts. Finish with some fresh cracked black pepper on top of each wedge.
Serve immediately with the vinaigrette and toppings on the side. Enjoy.