Greek Salad

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.
  • Prep: 20 min
  • Total: 20 min
  • Serves 4
Greek Salad
  • 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 . ( Adapted from Waters, Alice. The Art of Simple Food. (Clarkson Potter, NY. 2007).

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