Greek Salad with Feta and Fresh Herbs

5 from 35 votes

Greek Salad with Feta and Fresh Herbs

This traditional Greek salad recipe has juicy tomatoes, crisp cucumber, bell pepper, red onion, and sheep's feta. It's drizzled with extra virgin olive oil, oregano and red wine vinegar. Serves 8 as a side dish or 4 as a main dish. Adapted from Cook's Illustrated.

Prep Time40

Cook Time5

Total Time45

Course: Salad

Cuisine: Greek

Servings: servings

Calories: 231kcal

Author: Cynthia

Ingredients

2 pounds tomatoes cored and quartered into bite sized wedges.
1 1/4 teaspoon sea salt divided
1/2 red onion sliced thin
2 Tablespoons red wine vinegar
1 teaspoon dried oregano crushed
1/2 teaspoon black pepper
1 English cucumber quartered and chopped into bite-sized chunks.
1 green bell pepper cored, seeded and cut into thick strips.
1 cup kalamata olives pitted
2 Tablespoons capers rinsed and drained
1/4 cup extra virgin olive oil
3/4 pound feta cheese cut into triangles

Instructions

Prepping the veggies

Cut tomatoes into bite sized wedges. Toss tomatoes with 1/2 teaspoon salt and place in a colander over a bowl and let drain for 30 minutes while preparing the rest of the veggies.
Slice the red onion into thin slices and place in a bowl of ice water for 15 minutes.
Slice cucumber in half lengthwise, then quarter into bite sized pieces.
Core and seed bell pepper and cut into thick strips.

Finishing the salad

Drain the tomato wedges and onions and place into a large bowl. Add cucumber chunks, bell peppers and kalamata olives and capers. Toss with olive oil to coat.
Mix dried oregano, red wine vinegar, 3/4 teaspoon sea salt, and black pepper together in a small bowl. Gently toss with veggies. Check seasoning and add more salt and pepper if desired.
Transfer salad to a serving platter or divide among 4 or 8 plates. Top with feta wedges. Drizzle with additional olive oil and dried oregano.

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