Greek Salad With To-Die-For Pink Dressing
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minutesI do not mess around when it comes to greek salads – and let me give you a little backstory on why! Greek food is surprisingly really big in Detroit (hello, Greektown!) – and it’s very easy to find an amazing, authentic & flavorful greek salad no matter which town you are in. I had two favorite places in Michigan with the best greek salads in town – Greek Isles in Birmingham and Paul’s in Rochester. What makes them so great? THE DRESSING. The dressing can truly make or break the salad. Both have delicious, creamy pink dressings that I couldn’t figure out what was in for the life of me.
When I moved to Texas, I was immediately on the hunt for the perfect Greek salad – but sadly, still no luck! So, I took matters into my own hands and tried to crack the pink dressing code for myself. And if I do say so myself, I’ve gotten pretty dang close! I can’t wait for y’all to try this salad & dressing recipe and you’ll understand the hype. Pro tip: serve with warm pita bread and dip in the dressing – it’s amazing!
SALAD Ingredients
romaine lettuce
cherry tomatoes
chopped cucumber
kalamata olives
peperoncino peppers
chopped white onion
feta cheese
grilled chicken
beets
- PINK DRESSING
3/4 cup olive oil mayonnaise
1/2 cup beet juice
1/4 cup olive oil
1/4 cup red wine vinegar
4 TB sugar
1 tsp garlic powder
1 tsp oregano
1 TB fresh or dried dill
1/2 cup feta cheese
3/4 cup milk or milk substitute
salt & pepper to taste
Directions
- Construct salad with desired toppings & toss if desired.
- In a blender or food processor, add all salad dressing ingredients and blend on high until throughly combined and smooth. Chill until ready to serve. Extras can be left in fridge for up to a week.
- Drizzle salad dressing overtop. It’s really yummy to dip the pita bread in the dressing, too!
