Classic Greek Salad

Authentic Greek Salad - no lettuce

Photo by Kimberly D.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 1

    small red onion, halved and thinly sliced

  • Kosher salt

  • 1/4

    cup red wine vinegar

  • Grated zest and juice of 1 lemon

  • 1

    teaspoon honey

  • 1

    teaspoon dried oregano

  • Freshly ground pepper

  • 1/4

    cup extra-virgin olive oil, plus more for drizzling

  • 12 to 14

    small vine-ripened tomatoes, quartered

  • 1

    cup kalamata olives, halved and pitted

  • 5

    Persian cucumbers

  • 1

    4-ounce block Greek feta cheese, packed in brine

  • Fresh oregano leaves, for topping (optional)

Directions

Soak the red onion in a bowl of heavily salted ice water, 15 minutes. Directions Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper.

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