I make this salad most often in the winter and early spring months, when there aren’t a lot of vegetables in the market. The olives and cheese make it a bit more substantial than most green salads. Sherry vinegar is the special ingredient in the versatile dressing. It’s Spain’s version of balsamic vinegar and it’s less acidic than other vinegars with a mellow, sweet-and-sour taste that is just perfect with more delicate greens.
Recipe information
Yield
4 to 6 servings
Ingredients
Dressing
3 tablespoons sherry vinegar
1 large garlic clove
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (10-ounce) bag of mixed baby greens, rinsed and spun dry (about 6 cups)
1 red bell pepper, cored, seeded, and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled
Preparation
Step 1
Blend the vinegar, garlic, oregano, salt, and pepper in a blender until the garlic is finely chopped. With the motor running, slowly blend in the oil.
Step 2
Toss the baby greens, bell pepper, olives, and cheese in a salad bowl. Drizzle with the dressing and toss to coat.
