Classic Greek Salad (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 small red onion, halved and thinly sliced |
kosher salt |
1/4 cup red wine vinegar |
grated zest and juice of 1 lemon |
1 teaspoon honey |
1 teaspoon dried oregano |
freshly ground pepper |
1/4 cup extra-virgin olive oil, plus more for drizzling |
12 to 14 small vine-ripened tomatoes, quartered |
1 cup kalamata olives, halved and pitted |
5 persian cucumbers |
1 4 -ounce block greek feta cheese, packed in brine |
fresh oregano leaves, for topping (optional) |
soak the red onion in a bowl of heavily salted ice water, 15 minutes. |
Directions:
1. Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss.
2. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss.
3. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper.
4. Photograph by Johnny Miller
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