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1
Oregano-Rosemary Oil - Peel 2 cloves of garlic and leave whole.
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2
Soak garlic in 1/4 cup white wine vinegar overnight.
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3
Drain vinegar and add garlic cloves to olive oil.
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4
Next add lemon strips, chili peppers, rosemary and oregano sprigs.
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5
Pour into jar with a tight fitting lid and place in a dark room for 2-3 weeks.
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6
Lemon-Thyme Vinegar- Heat 1 quart of white wine vinegar until it starts to boil.
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7
DO NOT BOIL.
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8
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.
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9
Pour into jar with a tight fitting lid and place in a dark room for 2-3 weeks.
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10
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.
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11
Salad- In a large bowl toss, cherry tomatoes, cucumber chunks, onion slices, yellow pepper, black olives, chopped dates, parmesan and feta cheeses.
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12
Mix well.
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13
Add romaine lettuce slices to the bottom and sides of serving bowl and place salad into bowl.
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14
Vinaigrette- In a bottle pour your homemade oil and vinegar, sugar, sea salt and black pepper.
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15
Shake well and pour over salad.
