Name: Greek Salad
Total time: 45 min
Cuisine: Greek, Europe
Ingredients: 3 tablespoons, red wine vinegar; 1 1/2 teaspoons, lemon juice from 1 lemon; 2 teaspoons, minced fresh oregano leaves; 1/2 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 1 medium clove, garlic, pressed through garlic press or minced (about 1 teaspoon); 6 tablespoons, olive oil; 1/2 , medium red onion, sliced thin (about 3/4 cup); 1 , medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 2 cups); 2 hearts, romaine lettuce, washed, dried thoroughly, and torn into 1 1/2-inch-pieces (about 8 cups); 2 , large vine-ripened tomatoes (10 ounces total), each tomato cored, seeded, and cut into 12 wedges; 1/4 cup, loosely packed torn fresh parsley leaves; 1/4 cup, loosely packed torn fresh mint leaves; 6 ounces, jarred roasted red bell pepper, cut into 1/2 by 2-inch strips (about 1 cup); 20 , large kalamata olives, each olive pitted and quartered lengthwise; 5 ounces, feta cheese, crumbled (1 cup)

Gather Your Ingredients

Vinaigrette

1 ½ teaspoons lemon juice from 1 lemon

2 teaspoons minced fresh oregano leaves

½ teaspoon table salt

⅛ teaspoon ground black pepper

1 medium clove garlic, pressed through garlic press or minced (about 1 teaspoon)

6 tablespoons olive oil

Salad

½ medium red onion, sliced thin (about 3/4 cup)

1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 2 cups)

2 hearts romaine lettuce, washed, dried thoroughly, and torn into 1 1/2-inch-pieces (about 8 cups)

2 large vine-ripened tomatoes (10 ounces total), each tomato cored, seeded, and cut into 12 wedges

¼ cup loosely packed torn fresh parsley leaves

¼ cup loosely packed torn fresh mint leaves

6 ounces jarred roasted red bell pepper, cut into 1/2 by 2-inch strips (about 1 cup)

20 large kalamata olives, each olive pitted and quartered lengthwise

Key Equipment

Before You Begin

*

Marinating the onion and cucumber in the vinaigrette tones down the onion's harshness and flavors the cucumber. For efficiency, prepare the other salad ingredients while the onion and cucumber marinate. Use a salad spinner to dry the lettuce thoroughly after washing; any water left clinging to the leaves will dilute the dressing.

Instructions

1.

Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.

2.

Add romaine, tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.

3.

Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.

Greek Salad

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Before You Begin

Instructions

Recommended Reading

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Greek Salad

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Before You Begin

Instructions

Recommended Reading

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