Greek Salad

Name: Greek Salad
Yield: 4 servings
Ingredients: 1 cucumber, seeded and chopped; 3-4 medium tomatoes, seeded and chopped; 1 bell pepper, diced; ½ red onion, small dice (or sliced); ½ cup olives of choice, ideally pitted; 2 tbsp freshly squeezed lemon juice; 1 tbsp red wine vinegar; ¼ cup olive oil; ½ tsp kosher salt (at the very least, likely more to taste); freshly ground black pepper to taste; ½ tsp dried oregano; ¼ cup crumbled, diced or sliced feta cheese

Written by Ellen Published on May 1, 2019 in

DifficultyBeginner

Yields4 Servings

1 cucumber, seeded and chopped

3-4 medium tomatoes, seeded and chopped

1 bell pepper, diced

½ red onion, small dice (or sliced)

½ cup olives of choice, ideally pitted

2 tbsp freshly squeezed lemon juice

1 tbsp red wine vinegar

¼ cup olive oil

½ tsp kosher salt (at the very least, likely more to taste)

freshly ground black pepper to taste

½ tsp dried oregano

¼ cup crumbled, diced or sliced feta cheese

Place diced onions in a bowl and pour vinegar and lemon juice on top of them; season with a pinch of kosher salt. Let them sit for at least 10 minutes while you are getting the rest of the salad ready. This will take some of their potency away, while drawing some of their flavour out through the process of osmosis.

Combine all of the chopped vegetables, onions and the vinegar/lemon juice that you used to soak them in, olive oil, oregano and season with salt and pepper. Taste and adjust the taste with any of the ingredients (more salt, pepper, vinegar, oil or oregano.) Put in a bowl and add feta. Serve.