Greek Salad

This Greek salad relies on cucumbers, tomatoes, peppers, onions, feta, and a tangy white wine vinaigrette, like the Mediterranean classic. But in a twist on the traditional, it lets the cukes, peppers, and onions linger in the dressing a while first to lend them a pickle-ish oomph.

½ cup white wine vinegar

1 small garlic clove, minced

1 teaspoon crumbled dried oregano, preferably Greek

½ teaspoon kosher salt

¼ teaspoon black pepper

2 to 3 Persian cucumbers or 1 English cucumber (about 9 oz), sliced thinly

1 bell pepper (5 oz)

1 medium red onion (about 9 oz), halved and sliced into thin half-moons

1 pint mixed small heirloom tomatoes, halved

2 ounces feta or aged goat cheese (feta for Larmans)

Handful kalamata olives (optional)

Note: Ingredients may have been altered from the original.

Directions at leitesculinaria.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer