Greek Veggie Salad

Fresh vegetables will be appearing at farmer's markets, and on tables soon.  A good way to use them is in a fresh Greek style veggie salad.  My version is quick, easy, and doesn't require any cooking.  Plus the leftovers can be used in a Greek pasta salad.  Let me show you how I do it.

You will need:
5 Tabs. olive oil
1 lemon
1 or 2 cloves garlic, minced
1 Tabs. red wine vinegar
1/2 teas dried oregano
1 1 Tabs dried dill
2 or 3 medium tomatoes
1 medium red onion
1 medium or 2 small zucchini
1 medium cucumber
1/4 cup black olives
4 ounces feta cheese

Wash and chop the zucchini.

Wash and chop the tomatoes.

 Wash and chop the cucumber.

Peel and chop the red onion.

Chop the black olives.

In a large bowl, combine all the vegetables, and mix together.

In a small bowl, add the olive oil, minced garlic, red wine vinegar, dried oregano, and dried dill.

From the lemon, squeeze 2 Tablespoons of juice into the oil mixture.

Whisk together well.

Pour the dressing over the veggies, and mix together well to incorporate the dressing over all the vegetables.

Just before serving, crumble the feta cheese over the salad.

And you have a wonderful, cold, raw, Greek style veggie salad.

The feta cheese adds just the right amount of saltiness, and the dressing add enough seasoning and herbs to freshen up the vegetables.  This salad goes well with fish and chicken.

Store any leftovers in the refrigerator in a covered dish.

I use my leftovers to make a Greek style pasta salad.

I have 2 cups of cooked noodles, (you want a noodle that has some kind of ridge that will catch the dressing), and about 2 cups of the veggie salad.

In a large bowl, mix the noodles and the veggie salad together, (make sure to also add any dressing that may have accumulated at the bottom of the veggie salad bowl).  And you now have a pasta salad.

This is a good to take to a picnic or a B-B-Q.

Store any leftovers in the refrigerator in a covered dish.

This will make a complete meal for me.  You can also pair this with fish or chicken to round out your meal.

Give my Greek style veggie salad, and the pasta salad a try.

Enjoy !

Greek Seasoning Blend Mix and Salad Dressing

 As some of you know, I am a gardener.  So, during the summer months most of my dishes are prepared with fresh vegetables and herbs.  In addition to enjoying the freshness of our garden's bounty, I am always drying my herbs on any available flat surface I can find.  My house always smells of these wonderful herbs drying, which I can then use during the winter months.

I also collect all kinds of small jars with tight fitting lids, to hold my dried herbs.  Tiny ones hold dried lemon and lime peels for seasoning salts and salad dressings, the larger ones hold my dried herbs.

Then I just stick a label on the jar, (or baggie), and I save tons of money using my garden's bounty.  I also watch the produce section for mark down herbs.  I bring them home, dry them and save.  Having dried herbs that do not grow in our area of the country (i.e: marjoram, etc.).

 SO - let's make a mix using some of my dried herbs.  You may even have some of these in your pantry right now.  Today, we are making a Greek seasoning blend mix that is very versatile.
You will need:
2 teas salt, (I am using sea salt)
2 teas oregano (store bought)
1 1/2 teas onion powder
2 teas garlic powder
1 teas cornstarch
1 teas ground black pepper
1 teas cinnamon
1 teas paprika
1 teas nutmeg
1 teas thyme
2 teas dried basil (from garden)
1 teas dried parsley (from garden)
1 teas dried rosemary (from garden)
1 teas dried mint (from garden)
1 teas dried dill weed (from garden)
1 teas dried marjoram (from produce dept - then dried at home)
1 clean container with tight fitting lid, to hold the mix

 In a small bowl add:
salt, onion powder, garlic powder, cornstarch, pepper, cinnamon, paprika, nutmeg, oregano.

Then finely crush the dried herbs:
basil, parsley, rosemary, dill weed, marjoram, mint,  and thyme.  This will release the oils and make them easier to incorporate into the mix.

 Add the crushed herbs to the bowl.

Gently stir everything together.

Pour the mix into the container and label.  When you are ready to use, give the container a shake and measure out.

This is great on salads, grilled vegetables, chicken, fish, meats, just about anything.  It's great for making your own tzatziki sauce for gyros.  I always have a jar of this in my cupboard.  And it cost me about 25 cents to make.

If you don't garden, watch your produce section for herbs marked down, take them home and dry them, then start making your own mixes.

Now, let's make a Greek salad dressing -

Into a container, measure 1/4 cup of vinegar.  I like using rice vinegar, but you can use any kind you have on hand, (I think the rice vinegar has a much milder flavor).

Add 1 teaspoon of Greek seasoning mix.

 Add 1 teaspoon of Dijon mustard.

Add 1 teaspoon of lemon juice, (I like to use fresh squeezed, but if you have bottled on hand go ahead and use that).

 Add 1/2 cup of olive oil.  Give the container a good shake, to mix everything and incorporate all the ingredients.

Now give the dressing a taste.  Is it sweet enough for your family?  We like ours a little tart, but if your family likes a little sweeter, add 1/4 teaspoon of sugar and shake the container again.  Then taste it.  How does it taste now?

And you now have fresh Greek salad dressing.  This will taste better and not have all those preservatives that the store brands have.  And it only cost you 50 cents to make.

What dishes did you make with the Greek seasoning blend mix?

Enjoy!