Mediterranean Chopped Salad with Creamy Greek Dressing

Ingredients

• 1/2 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon sugar
• 2 cloves garlic (minced)
• 1 teaspoon fresh oregano
• 1 tablespoon fresh dill
• salt & freshly ground black pepper
• 3/4 cup feta cheese (crumbled)
• 3/4 cup buttermilk (or milk, but buttermilk is best, use 1/2 a cup if you want to use this as a dip)
• 1 romaine heart
• 2 leaves curly kale
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1/2 large cucumber (sliced)
• 8 banana pepper rings
• 1/4 red onion (sliced)
• 2 slices prosciutto (chopped small)

Instructions

1. 1

   --- For the dressing: ---

2. 2

   Combine all ingredients except salt and pepper and buttermilk in a food processor. Whirl it up until it's nice and smooth. Add the buttermilk, a little bit at a time and pulse until smooth. You control the thickness, so if you want this to be like a dip, just add a little bit. If you want it to be more like a dressing, add the full amount. Add salt and pepper to taste. Refrigerate until ready to serve.

3. 3

   --- For the salad: ---

4. 4

   Place all the ingredients together on a really huge cutting board. Slice through all of them lengthwise all the way across the cutting board, keeping your slices pretty narrow. Rotate the cutting board 90 degrees then chop the same way. Continue until all the veggies are small and uniform. (Alternatively, you can chop all the ingredients separately and mix at the end)

5. 5

   --- To serve: ---

6. 6

   Place the chopped salad in a large bowl, then toss. Add salt, pepper, and dressing as desired.