This post brought to you by Pompeian. All opinions are 100% mine.
Happy National Vinegar and National Salad Month! This time of year always brings back such sweet childhood memories of decorating the lettuce tree with my family, the scent of Mom’s freshly baked Vinegar Cookies filling the house, and opening our salad-themed gifts in front of a crackling fire.
I kid, of course, because no one has ever heard of it, but apparently National Vinegar + Salad Month is a thing that exists! And I celebrated by enjoying a fresh, crispy, flavorful Greek Salad topped with a tangy and delicious homemade Greek Vinaigrette. I used Pompeian Red Wine Vinegar and oil to create my dressing, and love how it came out. #DressingItUp all day errday, baby.
For the salad, I just tossed fresh green lettuce with sliced cucumbers, chopped tomatoes, and red onion, and topped it off with feta cheese (lots and lots of feta cheese, of course). Simple and delicious. I'm eager to try making this again as a main dish instead of a side salad by adding some grilled chicken breast. And the dressing was superb! It's so quick and easy to make homemade dressings, but for some reason, it doesn't occur to me often. I'm hereby making it a goal to do it more--it takes almost no time to prepare and is so delicious.
Homemade Greek Vinaigrette
1/2 cup oil (I used Pompeian OlivExtra Premium Mediterranean Blend)
1/2 cup red wine vinegar (I used Pompeian Red Wine Vinegar)
1 teaspoon minced fresh garlic
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon black pepper
3/4 teaspoon salt
3/4 teaspoon onion powder
1/2 teaspoon ground mustard
Place all ingredients in a food processor or blender and mix thoroughly.