Greek Salad With Roasted Garlic-Tomato Dressing

If anyone’s going to show you varying renditions of a Greek salad, it better be a Greek, um K?

I, like many of many probably got sick of the 90’s food fad where everything seemed to have sun-dried tomatoes in them. I’ve only just started to get back into them. I liken the self-inflicted exile to tuning out to an overplayed song that’s been overkilled…Stairway to Heaven anyone??

This dressing is a bright, vibrant one and I liked the complexity of the flavours and it’s thick…sticks well to the salad. I found this salad in the most recent issue of Food & Drink and it’s not on their internet database but I’ve got it here for ya! One final note…there’s no need for salt in this salad as the the feta and olives take care of your seasoning.

Greek Salad With Roasted Garlic and Sun-Dried Tomato Dressing

1 head of garlic, unpeeled
1/3 cup olive oil
1 tsp dried oregano
1/4 tsp cracked black pepper
2 Tbsp balsamic vinegar
1 to 2 Tbsp of water 2 sun-dried tomatoes, minced

Greek Salad
1/2 head of romaine lettuce, leaves torn
1 large ripe tomato, cut into wedges
1 red onion, halved and thinly sliced
1/3 English cucumber
a handful of black olives
1 slab of feta, crumbled

1. Preheat your oven to 400F. Using a knife, slice off the top of the garlic head, just exposing the cloves. Place the garlic in a small oven-safe dish and drizzle with olive oil and cover with foil. Bake for 30-35 minutes or until soft.
2. Once the garlic has cooled, squeeze out the roasted garlic into a bowl and mash them with a spoon. Stir in your oregano, pepper, sun-dried tomatoes and whisk in your oil. If the dressing is too thick, whisk in some water until you get your desired consistency.
3. In a large bowl, add your salad ingredients. Add your dressing and toss. Top with feta and olives and serve.