Greek Vegetable Salad with Homemade Greek Vinaigrette

Serves 4 #STARFineFoods Ingredients:
For the Greek vinaigrette:
1/3 cup STAR® California Extra Virgin Olive Oil 1/4 cup STAR® Red Wine Vinegar 1 clove garlic, minced 1 Tbs. sugar 1 Tbs. fresh oregano, chopped 1/2 tsp. ground mustard 1/4 tsp. salt 1/4 tsp. black pepper
For the vegetables:
1 1/2 pounds broccoli florets cut into bite-sized pieces 1/2 pound asparagus, trimmed and cut into bite-sized pieces 1 red bell pepper, cut into small pieces 1 jar (14.75 oz.) Cara Mia® Marinated Artichoke Hearts, drained & roughly chopped 1 can (5.75 oz.) black olives, halved 6 oz. grape tomatoes 4 oz. feta cheese crumbles 1/4 cup toasted pine nuts Instructions:

Combine all dressing ingredients in a dressing cruet or jar with a lid and mix well.  Adjust salt, pepper and sugar to taste. Set aside.

Bring about 3 cups of water to a simmer in a shallow pan.  Add the broccoli and asparagus and cook for 60-90 seconds, just until crisp-tender.  Drain and move to an ice bath to stop the cooking.  After about 5 minutes, drain from the ice bath and transfer to a large bowl.  Stir in the bell pepper, artichoke hearts, olives, and tomatoes.  Stir well until the vegetables are evenly distributed.  Add in the feta cheese and stir well.

Pour about half of the dressing on and stir well, to distribute the dressing, repeat.  Cover the salad and refrigerate for at least 30 minutes.  Stir in the pine nuts just before serving.

Greek Vegetable Salad with Homemade Greek Vinaigrette

 #STARFineFoods

California Extra Virgin Olive Oil

A unique blend of fresh cold pressed California grown olives. It delivers memorable aromas, fruity notes and a bold peppery finish.

Learn More Buy Now

Red Wine Vinegar

An aged and filtered vinegar made through the acetous fermentation of a selected blend of red wines. Using STAR Vinegars is a quick and easy way to enhance foods without adding extra calories, fat or salt.

Learn More Buy Now

Ingredients

  • For the Greek vinaigrette:
  • 1/3 cup STAR® California Extra Virgin Olive Oil
  • 1/4 cup STAR® Red Wine Vinegar
  • 1 clove garlic, minced
  • 1 Tbs. sugar
  • 1 Tbs. fresh oregano, chopped
  • 1/2 tsp. ground mustard
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • For the vegetables:
  • 1 1/2 pounds broccoli florets cut into bite-sized pieces
  • 1/2 pound asparagus, trimmed and cut into bite-sized pieces
  • 1 red bell pepper, cut into small pieces
  • 1 jar (14.75 oz.) Cara Mia® Marinated Artichoke Hearts, drained & roughly chopped
  • 1 can (5.75 oz.) black olives, halved
  • 6 oz. grape tomatoes
  • 4 oz. feta cheese crumbles
  • 1/4 cup toasted pine nuts

Instructions

1

Combine all dressing ingredients in a dressing cruet or jar with a lid and mix well.  Adjust salt, pepper and sugar to taste. Set aside.

2

Bring about 3 cups of water to a simmer in a shallow pan.  Add the broccoli and asparagus and cook for 60-90 seconds, just until crisp-tender.  Drain and move to an ice bath to stop the cooking.  After about 5 minutes, drain from the ice bath and transfer to a large bowl.  Stir in the bell pepper, artichoke hearts, olives, and tomatoes.  Stir well until the vegetables are evenly distributed.  Add in the feta cheese and stir well.

3

Pour about half of the dressing on and stir well, to distribute the dressing, repeat.  Cover the salad and refrigerate for at least 30 minutes.  Stir in the pine nuts just before serving.

1

Combine all dressing ingredients in a dressing cruet or jar with a lid and mix well.  Adjust salt, pepper and sugar to taste. Set aside.

2

Bring about 3 cups of water to a simmer in a shallow pan.  Add the broccoli and asparagus and cook for 60-90 seconds, just until crisp-tender.  Drain and move to an ice bath to stop the cooking.  After about 5 minutes, drain from the ice bath and transfer to a large bowl.  Stir in the bell pepper, artichoke hearts, olives, and tomatoes.  Stir well until the vegetables are evenly distributed.  Add in the feta cheese and stir well.

3

Pour about half of the dressing on and stir well, to distribute the dressing, repeat.  Cover the salad and refrigerate for at least 30 minutes.  Stir in the pine nuts just before serving.

Recipe developed by: http://www.bakeyourday.net

Prep Time: 30 mins

Total Time: 30 mins

Serves: 4

In This Recipe

California Extra Virgin Olive Oil

A unique blend of fresh cold pressed California grown olives. It delivers memorable aromas, fruity notes and a bold peppery finish.

Learn More Buy Now

Red Wine Vinegar

An aged and filtered vinegar made through the acetous fermentation of a selected blend of red wines. Using STAR Vinegars is a quick and easy way to enhance foods without adding extra calories, fat or salt.

Learn More Buy Now

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