Greek Salad
by Tavolino
A vibrant and fresh classic Greek salad featuring crisp vegetables, salty feta, and Kalamata olives, all tossed in a zesty homemade red wine vinaigrette.
Ingredients
- Tomatoes 3 (size of a tennis ball)
- Lebanese / Persian cucumbers 4 (about 8″/20cm long)
- Small red onion 1/2 (size of a tennis ball)
- Small green capsicum / bell pepper 1
- Feta block 8 oz / 250 g
- Black kalamata olives 5.5 oz / 125g
- Dried oregano (for salad) 1 tsp
- Garlic clove 1 (minced, about 1/2 tsp)
- Dried oregano (for dressing) 1 tsp
- Salt 1/4 tsp (or 1/2 tsp Kosher salt)
- Freshly ground black pepper to taste
- Red wine vinegar 3 tbsp
- Extra virgin olive oil 6 tbsp
Preparation
- 1
Wash 3 tomatoes, 4 Lebanese cucumbers, and 1/2 small green capsicum thoroughly.
- 2
Cut the tomatoes and cucumbers into bite-sized chunks.
- 3
Slice 1/2 small red onion into thin strips.
- 4
Remove seeds from the green capsicum and chop it into pieces.
- 5
Combine the prepared vegetables in a large salad bowl.
- 6
Add 125g of black Kalamata olives to the bowl.
- 7
In a small jar, combine 3 tbsp red wine vinegar, 6 tbsp extra virgin olive oil, and 1 minced garlic clove.
- 8
Add 1 tsp dried oregano, 1/4 tsp salt, and pepper to taste to the jar.
- 9
Shake the jar vigorously to emulsify the dressing.
- 10
Drizzle the dressing over the vegetables and toss gently to coat.
- 11
Place 250g of feta block on top of the salad.
- 12
Sprinkle the feta with 1 tsp dried oregano.
- 13
Let the salad sit for 10 minutes to allow the flavors to meld.