Greek Salad with Classic Greek Dressing
Dressing and Marinade:
1 Large Clove of Garlic, Finely Minced
1/2 Cup Extra Virgin Olive Oil
3 Tablespoons of Red Wine Vinegar
1 Tablespoon of Fresh-Squeezed Lemon Juice
1/2 Teaspoon Dijon Mustard
1 Teaspoon Dried Oregano
1/2 Teaspoon Redmond Real Salt
Freshly Ground Black Pepper, to taste
Mixed Greens of Choice
1 Can of Artichokes, drained and chopped
1 Pint of Cherry Tomatoes, halved
1 Cucumber, quartered and sliced
1 Cup Kalamata Olives, pits removed and halved
1/2 Red Onion, halved and sliced into thin ribbons
1 Avocado, diced
Optional: 1 Chicken Breast
Combine the dressing ingredients in a small glass jar and tighten the lid. Shake vigorously until emulsification occurs.
If using chicken, marinate it in 1/4 of the salad dressing for an hour before cooking.
When ready to cook, place the chicken in a pan with a drizzle of olive oil and cook, flipping over halfway through. Cook until browned on the outside with no pink on the inside. Slice into thin pieces or cut into chunks. Set aside.
Arrange the mixed greens in the bottom of the serving dish. Add artichokes, tomatoes, cucumbers, olives, red onion and avocado. Drizzle the remaining dressing over the salad and toss. Top with chicken.
Save any leftover dressing in a glass jar in the refrigerator.