Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Classic Greek Salad

By

Google Ads
Rate this recipe 4.4/5 (9 Votes)
Classic Greek Salad 1 Picture

Ingredients

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

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

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

Review this recipe