Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Loaded Greek Salad
Course
Sides
Cuisine
Greek
Prep Time
20
minutes
minutes
Resting time
30
minutes
minutes
Servings
6
Author
Pam - For the Love of Cooking / Original by Ina Garten
Ingredients
Salad:
4-5
medium vine-ripened tomatoes, cut into bite-sized pieces
1
English cucumber, unpeeled, seeded, and sliced 1/4-inch thick
½
yellow bell pepper, large diced
½
red onion, sliced thinly
1/2 inch diced feta (not crumbled), to taste
½
cup
kalamata olives, pitted
Vinaigrette:
¼
cup
red wine vinegar
2
cloves of garlic, minced
½
tbsp
fresh oregano, minced
½
tsp
Dijon mustard
5
tbsp
olive oil
Sea salt and freshly cracked pepper, to taste
Instructions
Place the tomatoes, cucumber, bell pepper, and red onion together in a large bowl.
Make the vinaigrette
by whisking together the vinegar, minced garlic, minced oregano, and Dijon mustard in a small bowl.
Slowly add the olive oil to make an emulsion. Taste then season with sea salt and freshly cracked pepper, to taste.
Pour the vinaigrette over the vegetables in the bowl.
Add the feta and olives then toss lightly. Set aside to allow flavors to mingle for 30 minutes.
Toss before serving and add a bit of freshly cracked black pepper, if desired. Serve. Enjoy.