Greek Salad
While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.
2 tablespoons red wine vinegar
1 small garlic clove, grated or finely minced
¼ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup olive oil
1 pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
1 English cucumber, halved lengthwise and sliced ½-inch thick
1 green bell pepper, cored, halved lengthwise and sliced ¼-inch thick
¾ cup Kalamata olives
1 tablespoon capers, drained
½ medium yellow or red onion, very thinly sliced into rings
8 ounces Greek feta cheese, sliced ½-inch thick
Step 1
In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
Step 2
Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
Step 3
Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.
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