Greek Salad

Source: How Sweet Eats

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 2 (or 4 side salads)

Total time: 40 minutes

INGREDIENTS

Dressing:

• ½ cup red wine vinegar
• 3 Tbs lemon juice
• 1 ½ Tbs honey
• 2 garlic cloves, minced
• ½ tsp dill
• ¼ tsp oregano
• ¼ tsp salt
• ¼ tsp pepper
• ½ cup extra virgin olive oil

Salad:

• 2 shallots, thinly sliced
• 2 cups grape tomatoes, halved
• 1 cucumber, peeled and chopped
• 1 cup pitted kalamata olives
• 1/4 cup artichoke hearts
• 8 oz feta

DIRECTIONS

• In a small bowl, whisk together the red wine vinegar, lemon juice, honey, cloves, dill, oregano, salt, and pepper. While whisking, slowly add in the olive oil. 
• In a large bowl, combine the shallots, tomatoes, cucumber, olives, artichoke hearts, and half of the feta. Pour the dressing over top, cover, and let marinate for at least 30 minutes.
• Top with remaining feta and serve!