Dad’s Greek Salad

Classic Greek salad recipe, with plum tomatoes, cucumber, red onion, bell pepper, black olives, and crumbled feta cheese. Served with a red wine vinegar vinaigrette.
Ingredients

Main Course
  • 6 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 1/2 teaspoon fresh chopped garlic
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon dill weed or 1 teaspoon chopped fresh dill
  • Salt and freshly ground black pepper
  • 3 large plum tomatoes, seeded, coarsely chopped
  • 3/4 cucumber, peeled, seeded, coarsely chopped
  • 1/2 red onion, peeled, chopped
  • 1 bell pepper, seeded, coarsely chopped
  • 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
  • A heaping half cup crumbled feta cheese

Equipment needed:
  • Large frying pan (at least a 9" diameter bottom)
  • Potato ricer
Directions
  • Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)
  • Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.

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