My Big Fat Greek Salad
You can't go wrong with this Greek salad, especially if you remember the only and most important tip: toss it with the vinegar first before adding olive oil. If you don't, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list as a very rough outline.
- Serves: 4 persons
- 2large English cucumbers
- 1pinch kosher salt
- 2cups cherry tomatoes
- ¼red onion
- ½red bell pepper
- ½cup pitted Kalamata olives
- ½cup pitted green olives
- 2tablespoons minced fresh oregano
- salt and freshly ground black pepper to taste
- 1pinch cayenne pepper, or to taste
- ¼cup red wine vinegar, or to taste
- ⅓cup olive oil, or to taste
- 1(4 ounce) package feta cheese, diced, divided
- 1teaspoon minced fresh oregano, or to taste
Step 1Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
Step 2Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
Step 3While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
Step 4Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
Step 5Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.