We eat a lot of salads here. Not just because they're good for you, but because we actually enjoy them! Especially in summer when so much of the salad comes from right in the back yard. Greek salad is one of those salads that features so much of what I grow.
I make our salad dressings from scratch, and usually for a vinaigrette I would use dry herbs. I decided this time, however, to take a stab at a vinaigrette with fresh herbs, and I was very pleased. The key, I think, is to chop them very, very finely. When you think you've chopped them enough, chop them some more. It helps spread the flavor throughout the vinaigrette so nicely.