This is a simple recipe I have adapted from Company’s Coming.It is simple to throw together the marinade in the morning before going off to work and coming home to an easy dinner to prepare at night.
In deep bowl mix all marinade ingredients. Marinate at least 2 hours. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4″ or thinner, 5-6 minutes maximum per side, thicker than 3/4″ 6-7 minutes maximum per side. DO NOT OVER_GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.…
Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) . Pour cabbage and carrot mixture into large bowl and stir in minced onions. Using regular blade on food processor process remaining ingredients until smooth. Pour over vegetable mixture and mix thoroughly. Cover bowl and refrigerate several hours or overnight before serving.
Be prepared for the best Greek salad on the planet! — plan ahead the dressing needs at least 2 or more hours to blend the flavors, I sometimes add in 1/4 cup Parmesan cheese to the dressing for a more cheesy dressing, all amounts may be adjusted to taste —- to marinade the salad allow to sit at room temperature before serving, see bottom of instructions — you will find this and many more of my recipes posted here http://kittencalskitchen.com/2009/04/13/kittens-famous-greek-salad/ —also see my Kittencal’s Creamy Greek Feta Salad Dressing
For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed). Season with black pepper. Chill in fridge for a couple of hours before using to blend flavors. Place the salad ingredients in a large bowl. Pour dressing over; toss to combine. If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).
1 cup olive oil (can reduce to 3/4 cup)
1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
2 -4 teaspoons dried oregano (start with 2 teaspoons)
3 teaspoons fresh minced garlic (about 2 medium cloves)
1 teaspoon dried basil
2 tablespoons red wine vinegar
1?2 teaspoon salt (or to taste)
1 teaspoon sugar
1?2 teaspoon fresh ground black pepper (or to taste)
1 large romaine lettuce, chopped (or use 2 small)
2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
1 English cucumber (peeled, seeded and chopped)
1 red onion, cut in slices
1 green bell pepper (seeded and cut into rings or sliced) (optional)