Name: My Big Fat Greek Salad
Prep time: 20 min
Total time: 70 min
Yield: 1
Cuisine: greek inspired
Ingredients: 2 large English cucumbers; 1 pinch kosher salt; 2 cups cherry tomatoes; 0.25 red onion; 0.5 red bell pepper; 0.5 cup pitted Kalamata olives; 0.5 cup pitted green olives; 2 tablespoons minced fresh oregano; salt and freshly ground black pepper to taste; 1 pinch cayenne pepper, or to taste; 0.25 cup red wine vinegar, or to taste; 0.33333334326744 cup olive oil, or to taste; 1 (4 ounce) package feta cheese, diced, divided; 1 teaspoon minced fresh oregano, or to taste

My Big Fat Greek Salad

0 Likes

Prep Time:
20 minutes

Total Time:
70 minutes

Greek Salad: Cucumbers, tomatoes, olives, oregano, and feta cheese come together in a zesty vinaigrette for a fresh and flavorful summer dish by Chef John.

Ingredients:

2 large English cucumbers
1 pinch kosher salt
2 cups cherry tomatoes
0.25 red onion
0.5 red bell pepper
0.5 cup pitted Kalamata olives
0.5 cup pitted green olives
2 tablespoons minced fresh oregano
salt and freshly ground black pepper to taste
0.25 cup red wine vinegar, or to taste
0.33333334326744 cup olive oil, or to taste
1 (4 ounce) package feta cheese, diced, divided
1 teaspoon minced fresh oregano, or to taste

Instructions:

Using a channel knife, create a striped pattern by peeling off a few strips of cucumber skin. Crosswise, cut the cucumbers in half, then quarter each half before slicing into 1/4- to 1/2-inch pieces. Toss the slices with kosher salt in a colander and let them sit for 10 to 15 minutes.
Halve the cherry tomatoes while the cucumbers are rinsed and drained for an additional 10 to 15 minutes.
Thinly slice the onion while the cucumbers are draining. Cut the bell pepper into strips, then into diamond-shaped pieces by turning the knife diagonally. Slice the Kalamata and green olives.
In a bowl, mix cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons of oregano. Season with salt, black pepper, and cayenne. Add vinegar and toss well. Drizzle with olive oil. Mix in most of the feta cheese. Refrigerate covered for 30 to 60 minutes before serving. Enjoy!
Mix the salad again, adjusting the seasoning to your taste. Sprinkle the rest of the feta cheese on top and garnish with the remaining oregano.

We use cookies

Similar Recipes

My Big Fat Greek Baked Beans

My Big Fat Greek Omelet

Easy Dinner Hash

My Nan's Christmas pud with Vin Santo

My beautiful mayo