Cooked - Classic Greek Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Classic Greek Salad

4.0

2 pounds large, ripe tomatoes (a mix of varieties, if you’d like), stemmed, cored and cut into bite-size chunks or wedges

1 pound (about 3 cups) cherry or grape tomatoes (a mix of colors, if you’d like), halved

1 green bell pepper, stemmed, seeded and thinly sliced

1 large cucumber (12 ounces), peeled and cut into ½-inch-thick rounds

1 medium red onion (8 ounces), halved and thinly sliced

12 pitted kalamata olives in brine, rinsed and drained

6 pepperoncini, stemmed and sliced (optional)

½ teaspoon fine salt, plus more to taste

⅓ cup extra-virgin olive oil, preferably Greek

5 ounces feta, preferably Greek sheep’s milk or sheep’s/goat’s milk blend, in 1 block

2 teaspoons fresh oregano leaves, preferably Greek (or ½ teaspoon dried)

In a large salad bowl, build the salad by layering the tomatoes, bell pepper, cucumber and onion. Add the olives and pepperoncini, if using, sprinkle with the salt and drizzle with the olive oil. Top with the feta square and sprinkle with the oregano.
Break up the feta and toss the salad immediately before serving. (Alternatively, let guests break off pieces of the feta when they serve themselves.) Season with more salt as needed.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇬🇷Greek

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 15m

Created 100 weeks ago

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