As you prepare this, you find yourself somewhere in a Greek tavern, like on Corfu. Some will judge me and say that Greek salad cannot be changed. But this is my version. I add some Dijon mustard, good balsamic vinegar, and capers to the dressing. And I sprinkle it with roasted pumpkin seeds. And, I admit, sometimes I put avocado in it.
Be sure to use only good ripe vegetables. If it’s not tomato season, it’s better to use cherry tomatoes – there’s a better chance for great results with them.
How to make greek salad dressing with balsamic vinegar? You need a good balsamic vinegar. Greek or Italian is great. Don’t take the cheapest one with a bad non-natural composition.
Greek Salad with Balsamic Vinegar and Pumpkin Seeds
Dressing with balsamic vinegar and grainy mustard
|PREP TIME||COOK TIME||MAKES|
|3-5 minutes||10 minutes||2-3 servings|
INGREDIENTS (serves 2-3)
- 200 g (7 oz) feta
- 2 cucumbers
- 2 large tomatoes (you can use 1 regular, 1 pink tomato)
- 1 sweet bell pepper
- ½ sweet and juicy red onion
- 1 large handful (100 g) of olives with pits (Kalamata or green olives)
- 2 tbsp pumpkin seeds
- 1 tbsp capers
- 4 tbsp good Greek virgin olive oil
- 1½ tbsp good balsamic vinegar
- 2 tsp grainy mustard
- Sea salt
- Black pepper
- Put the pumpkin seeds in a dry skillet and roast over medium heat, stirring until they puff up. You will hear them start to crackle.
- Peel the onion. Cut into 2 pieces and slice lengthwise into thin strips.
- Peel the cucumbers and cut into rounds. Coarsely chop tomatoes and pepper. Put all the vegetables, onions, capers, and olives in a bowl. Add mustard, balsamic vinegar, and olive oil. Add salt and pepper and mix everything. Place the feta on top, drizzle it with olive oil, and sprinkle with the seeds. Bring it right to the table.
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