Category Archives: Salad Dressing

Greek Salad the Greek Way (or so I hear)

greek salad
I’ve never been to Greece, but my sister-in-law has. She told me that every time she ordered a “salad” while on the trip, it came without lettuce and instead focused on the tomato, cucumber, and peppers. Given that my garden is happily producing these three ingredients, I was immediately on board. The key is the combination of vegetables with olives and feta cheese and a highly lemony dressing. Next time I’ll do more research and give some proper facts and history, but for now I’m too busy eating my big Greek salad.

Greek Salad Recipe

2-3 medium sized tomatoes, cored, sliced into wedges and again into medium sized chunks
1 cucumber, peeled and sliced in half lengthwise twice and sliced crosswise
1 gypsy pepper (red, orange or yellow), chopped in medium to large pieces
1 small red onion, sliced crosswise and chopped medium
Handful of pitted kalamata olives, rinsed and chopped in halves or quarters
Feta cheese

1/4 (scant) cup olive oil
Juice of 1/2 – 1 meyer lemon
Salt and pepper

1. Prep and combine vegetables and olives.
2. Whisk the dressing ingredients and toss with vegetables.
3. Serve with crumbled Feta cheese on top or sliced on the side.

– I know some people don’t like raw red onion, but in this instance, the added bite is a nice and in my mind necessary, complement to the other flavors. That said, you may not want to eat this before, say, an interview or a first date.
– As vegetables vary in size, you’ll need to eyeball ratios. The main idea is equal parts tomatoes, cucumbers, and peppers.
– Optional: Add 1 small clove garlic, crushed or chopped small, in with the dressing.

tomatoes in the gardenGypsy pepper red pepper on the vinecucumber in the garden

Arugula Salad with Cherry Tomatoes, Corn and Carrots

Arugula Salad with Cherry Tomatoes and CornA light arugula salad for lunch or as a side at dinner time.

Arugula Salad with Cherry Tomatoes, Corn and Carrots

2 cups arugula
1 ear of fresh corn, briefly boiled, kernels removed (or remove kernels first and blanch in hot water
5-8 cherry tomatoes, sliced in half
1-2 small carrots, sliced

For the vinaigrette:

5 Tablespoons olive oil
2 Tablespoons white balsamic vinegar
Juice of 1/2 lemon
1 teaspoon dijon mustard
1 teaspoon finely chopped red onion or shallot
Freshly cracked pepper and dash of kosher salt


Blend vinaigrette ingredients, taste and adjust as necessary. Toss with arugula, add vegetables and serve.

Thai Steak Salad

I’ve made this Thai Steak salad on a few occasions, and it’s always a hit. Great for summer BBQ dinner parties or for gourmet car camping. When car camping,  pre-marinate the steak and bring along in a ziplock bag. Also, bring all the other ingredients in separate containers and then throw them together at the campsite picnic table last-minute-style as the steak is grilling. Amazing.

I found the recipe from Cooking Light back in August 2002. It doesn’t include a marinade for the steak, but simply a black peppercorn rub. This sounds like it would be tasty, especially if you follow the directions to drizzle with half the dressing after cooking. I’ve never actually followed this recipe exactly, but instead marinate the steak and grill it and then slice it to put on top of the salad. Flank steak marinade recipes forthcoming. Continue reading

Make Your Own Salad Dressing: 7 Tasty Vinaigrettes

Excerpt from my recent post on EcoSalon:

“I’ve never understood why anyone would buy ready-made salad dressing. Salad dressing is incredibly easy to make and most likely, you already have the ingredients in your cupboards. I highly recommend learning a few simple salad dressings as a way to not only continue your efforts to reduce buying processed food, but also to increase your cooking pleasure and save money. Plus, you will save space in your refrigerator because you will no longer have 15 jars of ancient, crusty, half-used salad dressing in the side door.

If you learn even one great salad dressing…” Read more.


Light, Spring, Butter Leaf Salad

Butterleaf SaladI can’t seem to get enough butter leaf lettuce these days. This light salad is perfect for a springtime lunch.


Butter leaf lettuce (1/2 head), rinsed and chopped medium

2 small young carrots, sliced

3 toasted pecans, crumbled

goat cheese, crumbled

For the Salad Dressing:

1/3 cup olive oil

1 T white balsamic vinegar

Juice of 1/2 Meyer lemon

Fresh cracked pepper


Quickly whisk salad dressing in measuring bowl. Adjust to taste. Toss with salad ingredients. Dee-lish! – hBru