One thing my research as shown me is that Mediterranean cooks seem united in their affection for raw vegetables. They appear at almost every meal either thickly sliced as an accompaniment to the meal or assembled into a Greek salad with feta and served on its own.
Greek Salad with FetaPrint This Recipe Total time Yield 4Source Yasmin KhanPublished
- 2 tablespoon extra-virgin olive oil (plus more for serving)
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ½ small red onion (thinly sliced)
- 4 medium tomatoes (use a variety of shapes and colors if you like)
- 1 cold cucumber (about 1‑pound)
- 16–20 kalamata olives (pitted and halved)
- 1 tablespoon capers (rinsed)
- ⅓ green bell pepper (sliced)
- 5–6 ounce feta cheese
- 1 teaspoon dried oregano
- crusty bread
Make the dressing: Whisk olive oil, lemon juice, vinegar, salt and pepper together in a bowl. Set aside.
Cut the tomatoes into large, thick, wedges, about ¾ inch (2 centimeters) wide. Peel the cucumber and cut it into thick, diagonal slices about ¾ inch (2 centimeters) wide also, then cut these slices in half, so they are roughly the same size as the tomatoes.
Place the tomatoes, cucumber, and onion in a large bowl. Add the dressing and toss together well.
Scatter the olives and capers over the salad, layer on the slices of green bell pepper, and place a large slab of feta on top. Drizzle the entire salad with a bit more extra-virgin olive oil and finish with the dried oregano. Serve with crusty bread.