Loaded Greek Salad
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Loaded Greek Salad
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Whether you're entertaining or relaxing, this recipe hits the spot.
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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
- 1/2 inch diced feta (not crumbled), 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
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Instructions
- Place the tomatoes, cucumber, bell pepper, and red onion together in a large bowl.
- Make the vinaigrette by whisking together the vinegar, minced garlic, minced oregano, and Dijon mustard in a small bowl.
- 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 a bit of freshly cracked black pepper, if desired. Serve. Enjoy.
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