My Big Fat Greek Salad
Description
This Greek salad recipe from Chef John dresses juicy tomatoes, cucumber, red onion, and feta with tangy red wine vinegar for a classic summer salad.
Ingredients
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2 large English cucumbers
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1 pinch kosher salt
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2 cups cherry tomatoes
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1/4 red onion
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1/2 red bell pepper
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1/2 cup pitted Kalamata olives
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1/2 cup pitted green olives
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2 tablespoons minced fresh oregano
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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1/4 cup red wine vinegar, or to taste
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1/3 cup olive oil, or to taste
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1 (4 ounce) package feta cheese, diced, divided
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1 teaspoon minced fresh oregano, or to taste
Directions
1
Peel 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.
2
Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
3
While 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.
4
Combine 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.
5
Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.