Loaded Greek Salad
Servings 6
Equipment
- Sharp Knife
- Small glass jar
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
- Feta (not crumbled),½-inch diced 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 in a large bowl.
- Make the vinaigrette by whisking the vinegar, minced garlic, oregano, and Dijon mustard in a small glass jar.
- 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 freshly cracked black pepper, if desired.
- Serve. Enjoy.