HOW TO MAKE HOMEMADE GREEK SALAD

Today I’m showing you how to make a homemade Greek Salad. Here is the recipe for the dressing:

1 clove garlic, grated
1/2 cup olive oil (the best you can buy)
3 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1 tsp. dried oregano
1/2 tsp. salt
pepper to taste

I put all the ingredients in a mason jar, close the lid and shake. Enjoy
1 serving is 2 Tbsp.

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hey cuties welcome back to my channel if you’re new here I just wanted to welcome you and I’m finally doing a cook with me video it’s been a little while but I was making a Greek salad for dinner and I thought it would be fun to show you guys how I make mine including homemade dressing which I’m going to put the recipe down below so I hope you stick [Music] around this is my Greek salad with grilled chicken let me show you how I made it okay we’re going to start with the marinade it’s very very simple this is the one I do just about all of the time and it’s so flavorful within just a couple of hours like right now it’s 2:00 in the afternoon it’s going to sit until probably around 6 so 4 hours and it’s going to be so lemony let me tell you the lemon just seeps in the chicken and the orano and it’s so so good so let me squeeze the lemon and I’m going to pour it in this Ziploc bag I find that’s the easiest way to marinate marinate um I don’t I don’t know the glass bowl that I used to use was great except that it didn’t always allow the chicken to lay flat and it was a pain in the neck to move around so I just like to use a ziplock bag [Music] okay so I’ve got the lemon juice in there so what I like to do is put in like the salt pepper and oregano and kind of let it dissolve in that acid so I’m just going to kind of eyeball it I’m only doing three chicken breasts they’re pretty small so I’m just going to do three pinches of salt little bit of pepper and I love oregano so I go quite heavy and of course some of the marinades not going to wind up on the chicken it’s going to burn off on the grill but let’s do three pinches of that and by the way after I marinate these and we’re ready to eat my husband’s going to put them on the outdoor grill turns out so good it’s [Music] amazing okay so as you saw I just sliced my garlic I just did kind of a big Clover garlic in there um and sliced it I’m going to take that out before my husband GRS it but it’s going to flavor this olive oil and um seasonings and then I’m just going to squirt in a little tiny bit of olive oil so one two three you just need a little bit and I’ll move this around a little and then I’m going to just put in my chicken breast so I’ve got the these individual little chicken breasts I like the Purdue brand and these are individually wrapped I freeze them and then when I’m ready to use them of course I defrost them so I have to take them out of this kind of wrapping and I’m going to put them in the bag okay the chicken’s in there I washed my hands so I’m just going to kind of mush this around a little bit and I’ll do this periodically um throughout you know over the next couple of hours just just so the marinade penetrates all of the chicken and I like to lay it flat and then what I’ll do is I’m going to put this actually on a metal plate so that in case the bag rips or has a hole in it that I don’t know about it won’t get all over my refrigerator and I’ll kind of leave this flat and to make sure we got all the marinade on there okay this is going to stay in the fridge for about 4 hours hours and I wanted to share something um since I have these cut up lemons and I just cut up the garlic on my board although it doesn’t look too bad but I’m going to scrub it with a little bit of the lemon juice or the um lemon halves I’ll sprinkle some salt on it and just kind of go like this just gets rid of the odor that’s on there um I don’t notice it so much with garlic but for sure with um onion so just do it a little bit on my board and I’ll use both halves since I have them maybe a little bit of salt more salt and the salt just acts as an abrasive of course so and it’s totally food safe of course and the other thing is I make sure to wash my lemons even if I’m not zesting them because they’re can be pesticides on the outside if you’re not buying organic so as you can see I’m using the peel now a little bit so I want to make sure I don’t get any nastiness on my board and then I’ll just clean this up and it’ll be nice and fresh I’m getting ready to make the Greek dressing and again very very simple I just Ed some lemon juice you need about a tablespoon or so 2 tblspoon of I’m sorry 3 tablespoons of red wine vinegar about a half a teaspoon of dried oregano half a teaspoon of salt a little bit of pepper to taste and I’m going to use one clove of garlic and I’m going to grate it on a rasp just to make it really fine and a half a cup of olive oil and yeah that’s it so I’m going to put it all in this jar shake it up let it kind of sit out on my counter with the top on it and let it sit until it’s time to eat so those flavors kind of meld it’s going to be so good [Music] done [Music] [Music] okay so these are the components I put on my Greek salad of course I have Roma lettuce I’ve got some graped tomatoes that I just cut in half I have some calamada olives to me that just makes the Greek salad along with the feta cheese and some cucumber and I do season my salad with salt and pepper just a little bit I’m mix this all together then I put the dressing on and I’ll toss it and then I’ll slice the chicken B really thin and I’ll put it on top