We love this idea: not a vinaigrette for Greek salad, but a vinaigrette that tastes like a Greek salad.
1/4 cup finely diced green bell pepper (about 1/2 small pepper)
1/4 cup finely diced peeled and seeded cucumber (about 1/2 small cucumber)
1 small onion, finely diced
4 kalamata olives, pitted and finely diced
1 1/2 ounces Greek feta cheese, crumbled into fine pieces
7 anchovy filets, finely minced
2 tablespoons lemon juice
6 tablespoons Greek olive oil
salt and pepper to taste
Place all the solid ingredients in a bowl, and add the lemon juice. Add the olive oil in a stream, whisking, and whisk the dressing until it is smooth. Season to taste with salt and pepper. The dressing keeps, covered, in the refrigerator for 2 days.
We love this idea: not a vinaigrette for Greek salad, but a vinaigrette that tastes like a Greek salad. It adds terrific zip and substance to leafy greens. Makes about 1 cup