It’s a drizzly day here in my neck of the woods and I don’t really know where to start with a blog post so I hope I get more interesting with time. I have been trying to come up with menus and recipes for the catering aspect of my business and gosh darnit… it’s really hard! I am not ready to take on any clients quite yet but hopefully soon. Developing menus and experimenting is a crazy-fun challenge!
I’ve created the blog part of my website with hopes to share some recipes, share my hobbies, and write about our little growing family. I’m currently 26 weeks pregnant with baby #2 and it’s flying by. It feels like we just found out I was pregnant! I am excited and already exhausted from chasing our 2-year old boy around. It will be interesting to see how he reacts to having a baby sister.
Anyways… lets get to this Greek Salad that I want to share! I am majorly trying to perfect my food styling and photography skills. I kind of suck at them. We focused a lot on food presentation when I was in culinary school but that was 6 years ago and this is a whole new can of worms! I am trying to look up tips online and I promise the pictures will get better! But until then… I have to start somewhere.
See… it’s a work in progress. But the final product was amazing! I mean seriously. If you love Greek salads then this is your go to healthy lunch! I think i’ll probably add some grilled chicken into the mix eventually but for now I’m going to enjoy having a vegetarian option!
It was darn tasty. I know what you are thinking… Italian dressing from a packet? Seriously? Yes, seriously. Trust me on this. The flavors go together perfectly and it’s like a harmonious explosion of Greek flavors when you put it all together. Amazing! Don’t follow the directions on the actual packet though. I use grape seed oil because I love the neutral flavor and I really just don’t like to use canola oil unless I absolutely have to. Also, you want to make sure you emulsify this dressing in order to get that creamy consistency. By emulsifying you are able to take your vinegar and oil, which normally don’t mix very well, and combine the two into a creamy dressing that won’t separate.
You will have extra dressing leftover but that’s okay! Just store the leftovers in a glass jar in the fridge for 3-4 weeks. I definitely need a new jar for salad dressing presentation. That’s an old ghee jar I couldn’t bear to throw away so I threw it in the chaos of my tupperware drawer. Ridiculous. Haha!
For the Salad
- 3-4 cups chopped green leaf lettuce
- 1/4 cup chopped tomatoes
- 1/4 cup kalamata olives, pits removed
- 1/4 cup sliced peperincinis
- 1/4 cup chopped english cucumber
- 1/4 cup feta cheese, crumbled
- 6-8 ounces grilled chicken breast (optional)
For the Dressing:
- 1 Italian Dressing Packet (should be 0.7oz)
- 3 tbsp. water
- 1/4 cup white wine vinegar
- 1/2 cup grape seed oil
- Combine Italian dressing packet, water, and vinegar in a blender.
- Turn it on low and let it mix for about 15 seconds.
- With the motor running, slowly pour in the grape seed oil until an emulsified dressing forms.
- Transfer to a glass jar and store in the refrigerator for 3-4 weeks.
- Place your green leaf lettuce in a medium bowl or two small bowls.
- Top with the tomatoes, olives, peperincinis, cucumber, and feta cheese.
- Top with grilled chicken if desired.
- Drizzle with dressing and enjoy!