I love food, but this is my favorite..

Now don't get me wrong on favorite foods... I have a few, but if I had to say, I truly have 2 favorite meals in my life.. The first one is BLTs... I love them, I love bacon and all the goodness that goes into a BLT. This post though is about my second favorite meal... it is, imagine trumpets, duh duh duh duh... it is Greek Salad.

I know salad... it doesn't sound like it should be that exciting, but this salad has never steered me wrong. I actually got the recipe from my sister-in-law who got it from online, so let me share this amazing salad. It seriously is my favorite, I like to make it for my birthday dinner with some grilled chicken and sometimes if I feel fancy, I have hummus and pitas as well, but the salad tends to be a big meal for me.

Now one thing to know about the salad is that you actually should start it the day before.. you can make it the day of, but if you like your red onions sweeter more than potent, having the soak overnight is amazing.

Greek Salad

Ingredients

Vinaigrette:

3 tablespoons red wine vinegar

1 1/2 teaspoons lemon juice from 1 lemon

2 teaspoons minced fresh oregano leaves

1/2 teaspoon table salt

1/8 teaspoon ground black pepper

1 medium clove garlic, pressed through a garlic press or minced (about 1 teaspoon)

6 tablespoons olive oil

Salad:

1/2 medium red onion, sliced thin (about 3/4 cup)

1 medium cucumber, peeled, halved lengthwise, seeded

2 hearts romaine lettuce, washed, dried thoroughly, and torn into 1 1/2-inch-pieces

2 large vine-ripened tomatoes (10 ounces total), each tomato cored, seeded, and cut

1/4 cup loosely packed torn fresh parsley leaves

1/4 cup loosely packed torn fresh mint leaves

6 ounces jarred roasted red bell pepper, cut into 1/2 by 2-inch strips (about 1 cup)

20 large kalamata olives, each olive pitted and quartered lengthwise

5 ounces feta cheese, crumbled (1 cup)

1. Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes, I personally like to make the dressing and cut the onion and cucumber the day before, it makes for a sweeter onion and gives it a less sharp taste, but it is all preference. 2. Add romaine, tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing. 3. Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.

Greek Ssalad