Greek Salad
While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad dressing usually consists of olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.
Ingredients
- 2tablespoons red wine vinegar
- 1small garlic clove, grated or finely minced
- 1/4teaspoon dried oregano
- 1/2teaspoon kosher salt
- 1/4teaspoon black pepper
- 1/4cup olive oil
- 1pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
- 1English cucumber, halved lengthwise and sliced 1/2-inch thick
- 1green bell pepper, cored, halved lengthwise and sliced 1/4-inch thick
- 3/4cup Kalamata olives
- 1tablespoon capers, drained
- 1/2medium yellow or red onion, very thinly sliced into rings
- 8ounces Greek feta cheese, sliced 1/2-inch thick
Directions
In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 19 gramsCalories: 229Saturated Fat: 7 gramsUnsaturated Fat: 11 gramsSodium: 678 milligramsSugar: 4 gramsFiber: 3 gramsCarbohydrate: 9 gramsProtein: 7 grams
Source: https://cooking.nytimes.com/recipes/1021079-greek-salad?smid=ck-recipe-iOS-share