Greek Salad


This is not like your normal Greek salad. These days, the Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. It has large diced veggies! It is a must try!


2 TBLS red wine vinegar
1 small garlic clove grated or finely minced (I used 2-3)
1/4 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 cup olive oil

1 pound ripe red tomatoes, cored and cut into wedges *(I just used flavor bombs or other cherry tomatoes and cut in half)
1 English cucumber, halved lengthwise and sliced 1/2-inch thick
1 green bell pepper, cored, halved lengthwise and sliced 1/4 inch thick
3/4 cup Kalamata olives
1 Tbsp. capers, drained
1/2 medium onion (red or white) very thinly sliced into rings.
8 oz Greek feta cheese, sliced 1/2 inch thick


Step 1:

In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.

Step 2:

Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.

Step 3:

Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

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