Source: LCBO Food and Drink Summer 2007
Region: Greece
Rating: Untried
"Greek salad is a natural for this dressing, but it also works well as a marinade for barbecued pork or chicken."

Yields1 Serving

Dressing

1 head garlic, unpeeled

¼ cup olive oil

½ tsp dried oregano leaves

¼ tsp each salt and pepper

2 tbsp balsamic vinegar

2 tbsp water

2 sun-dried tomatoes, minced

Greek Salad

8 cups torn romaine lettuce leaves

1 tomato, cored and cut into wedges

1 cup diced cucumber

Handful of Kalamato olives

½ cup crumbled feta cheese

Preheat over to 400°F.

Using a knife, slice off 1/4 to 1/2 inch from top of unpeeled garlic head to expose cloves. Place garlic in a small dish and drizzle with 1/2 tsp oil. Cover with foil, then bake in oven until cloves feel soft when pressed, 25 to 35 minutes.

Once garlic is baked and cool enough to handle, squish 5 to 6 garlic cloves into a medium bowl (remaining cloves can be eaten as is, mashed into potatoes or with butter and used as a vegetable topper). Mash with a fork. Stir in oregano, salt and pepper. Then whisk in remaining oil, vinegar and just enough water for a dressing consistency. Stir in sun-dried tomatoes. Taste and add additional salt of needed.

In a large bowl, toss lettuce with tomatoes and cucumber. Toss with dressing. Add olives and cheese and toss again.

Ingredients