greek chopped salad from cat cora

By pdav

Ingredients

• 2 large garlic cloves, minced
• 2 ⁄3 cup plus 2 tablespoons extra virgin olive oil
• 1 ⁄3 cup red wine vinegar
• 4 teaspoons chopped fresh oregano, plus more for garnish
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 6 large ripe tomatoes, cored and chopped
• 2 large cucumbers, peeled and chopped
• 2 small red onions, peeled and chopped
• 1 cup pitted Kalamata olives
• 1 cup crumbled feta cheese

Details

Servings 8

Preparation

Step 1

1. In a small pan, sauté the garlic in 2 tablespoons olive oil over medium high heat, stirring often, until garlic is caramelized and slightly crunchy. Set aside.

2. Make the dressing: In a small bowl, whisk together 2⁄3 cup olive oil, vinegar, oregano, salt and pepper.

3. In a large bowl, mix the vegetables; toss with enough dressing to coat. Sprinkle the olives, reserved garlic and feta over the vegetables. Garnish with chopped oregano.