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Salads and Grain Bowls · Card SA01
Greek Salad with Feta and Red Onion
Big, uneven chunks of ripe tomato and cucumber, sweet yellow pepper, rings of red onion and slabs of feta, all sitting on a little crisp lettuce. The dressing is nothing more than good olive oil, red wine vinegar and a heavy hand of dried oregano, which is exactly the point in high summer.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
- Cuisine
- Greek
Method
Step 1: Drop the red onion rings into a small bowl of cold water and let them sit for 10 minutes while you cut everything else; this takes the harsh bite off without making them limp.
Step 2: Put the tomato wedges, cucumber and yellow pepper in a wide bowl. Sprinkle with 1/2 teaspoon salt and toss gently, then let them rest for 5 minutes so the tomatoes start to release a little juice.
Step 3: Whisk the olive oil, red wine vinegar and 1 teaspoon of the oregano in a cup. Rub the oregano between your fingers as it goes in to wake up its oils.
Step 4: Drain the onion rings and pat them dry. Line a platter with the torn lettuce, then spoon the tomato mixture and all its juices over the top.
Step 5: Scatter the onion rings over the vegetables and set the feta cubes on top rather than tossing them in, so they stay in clean pieces.
Step 6: Pour the dressing over everything, finish with the remaining oregano and a few turns of black pepper, and serve with big spoons so nobody misses the tomato-oil puddle at the bottom.
Kitchen note
Salting the tomatoes before dressing pulls out their juice, and that juice mixes with the oil and vinegar into a far better dressing than anything whisked on its own.
Easy swap
Add a handful of Kalamata olives and a spoonful of capers if you like a saltier, briny bowl.
Filed nearby
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