Name: Greek Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Cuisine: european
Ingredients: 2 tablespoons balsamic vinegar; 1 large clove garlic, quartered; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 3/4 cup olive oil; 6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite-sized pieces; 1 cup kalamata olives, pitted; 2 English cucumbers, peeled and sliced into 1/4-inch disks; 1 cup cubed feta cheese

Directions

Add the vinegar to a blender, replace the lid, turn it on, and through the feed tube add, 1 at a time, the garlic, crushed red pepper, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside until needed.
Toss the greens, olives and cucumbers together with enough dressing to coat. Fold in the feta cheese. Serve additional dressing on the side.

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Greek Salad

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