Description
For best results, use good quality vinegar and olive oil. Store the bottled vinegar and oil in a cool dark place for 2-3 weeks, until ready to use.
Ingredients
- White Wine Vinegar
- Fresh Lemon Rind
- Garlic Cloves
- Garlic Clove
- Fresh Thyme
- Fresh Thyme Sprigs
- Fennel Seed
- Olive Oil
- Fresh Rosemary
- Greek Oregano
- Red Chili Peppers
- Cherry Tomatoes
- Cucumber
- Sweet Onion
- Yellow Sweet Pepper
- Kalamata Olive
- Dates
- Romaine Lettuce
- Parmesan Cheese
- Feta Cheese
- Oil
- Vinegar
- White Sugar
- Sea Salt
- Black Pepper
Instructions
- Oregano-rosemary oil – peel 2 cloves of garlic and leave whole
- Soak garlic in 1 / 4 cup white wine vinegar overnight
- Drain vinegar and add garlic cloves to olive oil
- Next add lemon strips, chili peppers, rosemary and oregano sprigs
- Pour into jar with a tight fitting lid and place in a dark room for 2-3 weeks
- Lemon-thyme vinegar- heat 1 quart of white wine vinegar until it starts to boil
- Do not boil
- Take the pot off the heat and add into the vinegar, the lemon peel strips, 2 cloves of garlic, 1 bunch of thyme, and fennel seeds
- Pour into jar with a tight fitting lid and place in a dark room for 2-3 weeks
- When ready to use, strain the vinegar and add the spiral lemon peel, 1 garlic clove and 3 sprigs of fresh thyme into the bottle next pour in the aged vinegar
- Salad- in a large bowl toss, cherry tomatoes, cucumber chunks, onion slices, yellow pepper, black olives, chopped dates, parmesan and feta cheeses
- Mix well
- Add romaine lettuce slices to the bottom and sides of serving bowl and place salad into bowl
- Vinaigrette- in a bottle pour your homemade oil and vinegar, sugar, sea salt and black pepper
- Shake well and pour over salad