Inspired by the miracle of the vinegar turning into oil, while keeping in mind the Greek historical setting of the festival of Hanukkah, as well as the tradition of eating cheese and dairy foods during the holiday, we’d like to encourage you to make the following recipe:
Greek Salad with Olive Oil Vinaigrette (makes 6 servings):
Vinaigrette Ingredients:
6 tablespoons olive oil
1.5 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic cloves minced
1 teaspoon dried oregano
Salad Ingredients:
1 head of lettuce torn into bite size pieces
3 large tomatoes, seeded and coarsely chopped
1 long thin cucumber, peeled and coarsely chopped
1 medium red onion, cut into thin rings and soaked for ten minutes in a small bowl of ice water to make it less sharp
1 small green pepper, cut into thin rings
¾ cup kalamata olives
¾ cup crumbled feta cheese
Instructions:
1. Whisk together all the vinaigrette ingredients until well blended.
2. Season to taste.
3. Drain onion from ice water and pat dry with paper towels.
4. Combine all salad ingredients, except cheese, in large bowl.
5. Toss with dressing.
6. Sprinkle cheese over and serve.