Greek Salad Recipe

Need an Awesome Chopped Salad? Go Greek!

July 11, 2011

When the weather is hot, I crave salads. Potato salads, pasta salads, green salads, veggie salads, and chopped salads — like this version of a Greek salad. Although there's nothing special about this recipe — it's a pretty standard Greek salad — it's absolutely delicious and the perfect salad to enjoy on a warm day.

Combine the tomatoes, cucumber, onion, red pepper, black olives, and feta cheese with the lemon herb vinaigrette a couple of hours before you plan to serve the salad. Keep it chilled in the fridge and the flavors will have time to blend together. For a light meal, offer it with grilled hearty bread. Add the recipe to your collection now.

Adapted from Emeril Lagasse

Greek Salad

Ingredients

2 large tomatoes (about 3/4 pound) cut into thick pieces
1/2 large cucumber, peeled, seeded and sliced
1 red bell pepper, cored, seeded, and sliced into rings
1/2 small sweet onion*, cut into thin wedges
4 ounces sheep's milk feta cheese, drained and crumbled
1/3 cup Kalamata olives
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1/2 lemon, juiced
1/2 cup extra-virgin olive oil, or to taste
Salt and freshly ground black pepper

Directions

In a large bowl, combine the tomatoes, cucumbers, bell peppers, and onions, and toss to combine. Crumble the cheese over the vegetables and add the olives. Gently fold to combine everything.
In a small bowl, whisk together the oregano, parsley, lemon juice, oil, salt and pepper. Pour over the salad and stir to combine the herb vinaigrette with the vegetables. Serve immediately.

Serves 6.

*To mellow out the strong flavor of raw onions, soak the sliced onion in water for 10-15 minutes before adding them to the salad.