Sometimes the greatest treasures lie at the bottom of your purse! That’s exactly where I found this recipe, scribbled on a tiny piece of paper, floating among lost coins, numerous pens, about 6 tubes of lipstick, cough drops, and a wadded up twenty-dollar bill. The twenty was exciting but the recipe is a treasure. Typically I would have assumed the piece of paper was an old grocery list but this time I decided to take a look. It had no title and was sloppily scribbled with no instructions, but it was obviously a salad dressing recipe. Most likely I jotted this recipe down while waiting in a dentist or doctors office.
All of the sudden the meal that I was thinking of taking my cousin and her husband was set in stone. The doctor had my cousin, Nancy, off her feet so I wanted to help her out and take a meal. I had already considered Spanakopita with my layered Greek salad and this new recipe would be great. It was delicious! Don’t be intimidated by the amount of garlic. I was a little concerned that it would overpower the dressing but it doesn’t.
- ½ extra virgin olive oil
- ¼ c. red wine vinegar
- 2 tsp. sugar
- 4 cloves garlic, minced
- ½ c. kalamata olives, finely chopped
- salt and pepper, to taste
- Put all ingredients into a quart jar and shake to combine.
- For a Greek salad layer lettuce, tomatoes, cucumbers, purple onion, black olives, and feta cheese. Toss with dressing just before serving.