Over Christmas break, Mitch and I went to Detroit, Michigan with my dad. His Alma Mater was playing in a bowl football game so we decided to tag along to give ourselves something to do and give Mitch a chance to see the Motor City. After the game, and after a lot of fun with my dad and his college friends, we decided to head to Greek Town, a fun little portion of Detroit’s downtown scene that features all sorts of Greek restaurants. We went to a pizza place and ordered pizza and the best antipasti salad that I couldn’t stop eating. This is my best effort in recreating that delicious salad!
I hadn’t had a Greek salad in a long time, but forgot how much I loved them. The tang of the dressing is probably my favorite part and pairs so well with the saltiness of the olives and creaminess of the cheese. Homemade dressings are a lot easier than one might think and are so worth the extra few minutes of effort.
I hope you enjoy this classic Greek Salad!
- 1/2 head ice berg lettuce - chopped
- 1 head romaine - chopped
- 6 slices pancetta - sliced into small pieces
- 1/4 cup feta cheese
- 1/2 cup black or kalamata olives - chopped
- 1 tomato - de-seeded and roughly chopped (or cherry tomatoes)
- 1/2 tsp dried oregano sprinkled on top
- For the Dressing
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 garlic clove
- 1 tsp dijon mustard
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- salt and pepper
- Add the lettuce to a large salad bowl
- Top with the salad toppings
- Add all salad dressing ingredients into a food processor or blender and blend until smooth (if you don't want to do this step, make sure your garlic is finely minced and just whisk to combine)
- Add the dressing to the salad and toss
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