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Classic Greek Salad

Classic Greek Salad

Level: Easy

Total: 20 min

Prep: 20 min

Yield: 4 servings


1 small red onion, halved and thinly sliced

Kosher salt

1/4 cup red wine vinegar

Grated zest and juice of 1 lemon

1 teaspoon honey

1 teaspoon dried oregano

Freshly ground pepper

1/4 cup extra-virgin olive oil, plus more for drizzling

12 to 14 small vine-ripened tomatoes, quartered

1 cup kalamata olives, halved and pitted

5 Persian cucumbers

1 4-ounce block Greek feta cheese, packed in brine

Fresh oregano leaves, for topping (optional)


1. Soak the red onion in a bowl of heavily salted ice water, 15 minutes.

2. Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller

Courtesy of Food Network Magazine

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