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Ingredients
- Ingredients:
- 1 cup olive oil (can reduce to 3/4 cup)
- 1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
- 2 -4 teaspoons dried oregano (start with 2 teaspoons)
- 3 teaspoons fresh minced garlic (about 2 medium cloves)
- 1 teaspoon dried basil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon sugar
- 1/2 teaspoon fresh ground black pepper (or to taste)
- SALAD INGREDIENTS
- 1 large romaine lettuce, chopped (or use 2 small)
- 2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
- 1 English cucumber (peeled, seeded and chopped)
- 1 red onion, cut in slices
- 1 green bell pepper (seeded and cut into rings or sliced) (optional)
- 1/2 lb feta cheese, crumbled (or to taste)
- 1 cup kalamata olive
- Cocoa Bistro Dressing for Watermelon Feta Cheese Salad
- lemon juice
- olive oil
- oregano
- thyme
- garlic
- salt
- black pepper
- dijon mustard
- Ingredients for salad:
- watermelon
- tomato
- kalamata olives
- lettuce
- feta cheese
- Alternate dressing:
- Original recipe makes 3 3/4 quartsChange Servings
- 1 1/2 quarts olive oil
- 1/3 cup garlic powder
- 1/3 cup dried oregano
- 1/3 cup dried basil
- 1/4 cup pepper
- 1/4 cup salt
- 1/4 cup onion powder
- 1/4 cup Dijon-style mustard
- 2 quarts red wine vinegar
Preparation
Step 1
1
For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
2
Season with black pepper.
3
Chill in fridge for a couple of hours before using to blend flavors.
4
Place the salad ingredients in a large bowl.
5
Pour dressing over; toss to combine.
6
If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).