This Greek Salad Recipe with Feta is a winner! Fresh cucumbers and tomatoes tossed in a simple vinaigrette, sprinkled with crumbled feta. It's so easy and is the perfect last minute side dish for dinner or summer barbecues.
of a large red onion, sliced thin
large tomatoes, chopped
medium Engish Cucumber, chopped
cup kalamata olives
cup fresh mint, chopped
cup fresh dill, chopped
cups feta cheese, crumbled or chopped
For the vinaigrette
and 1/2 tablespoons red wine vinegar
small cloves garlic, minced
teaspoon dried oregano
cup olive oil
Make the vinaigrette: In a large bowl, combine red wine vinegar, garlic, salt, pepper, sugar, and oregano. Whisking constantly, slowly drizzle the olive oil over the mixture so that it emulsifies. Set aside.
Slice the onions very thin, and place in a small bowl. Cover with cold water and set aside for 10 minutes or so. This will take some of the bite out of the onion. (If you are a hard core raw onion lover, skip this step!)
Chop the tomatoes into bite size pieces. Place in a colander over the sink to drain.
Chop the cucumbers and add to the bowl with the vinaigrette. Add the kalamata olives, fresh mint, and fresh dill.
Pat the onions dry with a paper towel and add to the bowl. Add the tomatoes. Toss it all together gently.
Top with crumbled or chopped feta (next time I'm chopping a block into chunks!) Add as much as you like. Taste it to see if it needs more salt, pepper, or oregano. Toss gently and serve immediately.
by The Food Charlatan
Unfortunately this is not a great make-ahead salad. The cucumbers and tomatoes release tons of liquid, watering down your vinaigrette and making your veggies soggy. You can prepare the vinaigrette in advance and store in the fridge, and also the onions. Everything else should pretty much be chopped just before serving.