Greek Salad

The secret to a fantastic greek salad is the same as with most of the recipes on this site - buy the freshest, highest quality vegetables available to you and turn them into dinner for someone you love.

Entrees

Prep: 20 min
Total: 20 min
Serves 4

Salad
2 small ripe tomatoes
¼ teaspoon salt
Cut out stem of tomatoes and slice into wedges. Season lightly with salt and place in a colander over the sink to let excess water drain.
1 medium cucumber
¼ teaspoon salt
Peel cucumber, cut in quarters lengthwise, thickly slice, and add to colander with tomatoes. Season with additional salt and toss to combine. Let rest.
½ small red onion
1 small sweet red pepper
Dice onion and pepper and put in a large bowl.
½ cup pitted kalamata olives, or to taste
Add olives to bowl, slicing if desired.
Gently press excess water from tomatoes and cucumbers and add to bowl.
4 ounces feta cheese
Crumble feta cheese over vegetables.
Vinaigrette
2 teaspoons red wine vinegar
2 teaspoons fresh oregano, chopped OR 1 teaspoon dried oregano
1 teaspoon lemon juice
¼ teaspoon salt, or to taste
¼ teaspoon fresh ground black pepper, or to taste
In a small mixing bowl or measuring cup, whisk together vinegar, lemon juice, and spices.
5 tablespoons extra-virgin olive oil
Add the olive oil to the vinegar mixture in a slow, steady stream while whisking. Whisk vigorously to combine.
Add the vinaigrette to the salad and toss to combine. Taste and add additional salt or pepper as desired. Serve immediately.

From MakeBetterFood.com. Jul 25, 2012. (makebetterfood.com/recipes/greek-salad/). Adapted from Waters, Alice. The Art of Simple Food. (Clarkson Potter, NY. 2007).