The Brother's Keeper Salad was my take on a classic Greek salad, and was a favorite of customers at the cafe. Crisp mixed greens are topped with red onion, cucumber, tomatoes, Kalamata olives and Feta cheese, croutons were optional. A crusty roll (use the No-Knead Crusty Country Bread dough to make rolls) and a serving of Feta Dressing accompanied the salad. If you want to up the protein, add chickpeas or tuna. This is a quick and easy lunch, or make it a bit smaller as a side salad for dinner! I find myself making this salad and dressing again and again!

Greek Feta Dressing:

3/4 cup white wine vinegar

2 teaspoons sugar

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon ground black pepper

1/2 teaspoon kosher salt

1/2 teaspoon onion powder

1 teaspoon Dijon mustard

1/2 cup feta cheese

1 1/2 cup extra-virgin olive oil

Combine everything except olive oil in a blender and process until smooth. With the blender on low, slowly stream in the oil until combined. Make this dressing at least three hours in advance so that the flavors can develop. Store in the refrigerator.

For each salad:

(Add the ingredients to suit personal taste, omitting any that you don't care for)

2 cups chopped Romaine lettuce

1 cup mixed spring greens

Red onion, sliced paper thin

English cucumber slices

Cherry or grape tomatoes, halved, or small heirlooms, sliced

Kalamata olives, pitted

Feta cheese cubes or crumbles (my favorite is from Bulgaria)

Croutons (optional)

Assemble the salads and serve with the dressing on the side. (For a crowd layer the ingredients in a serving bowl, making 3 layers of each ingredient, so that all of the ingredients are in every serving, from first to last! You can lightly dress the greens and lettuce before layering if the salad will be served immediately.)

Brother's Keeper Salad with Greek Feta Dressing

Lisa Bellan