Greek Salad

Servings: 4

Author: Maxine Sharf

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Greek Salad

Prep time: 30 MinTotal time: 30 Min

A refreshing chunky Greek salad made with fresh oregano, sheep’s milk feta and kalamata olives 🤤 I soaked the red onion in ice water to temper the raw onion bite and used sheep’s milk feta which has a creamier, more mild taste✨

Ingredients

For the Salad

• 2 Tomatoes, cut in chunks
• 1/4 tsp Salt
• 1/4 Red Onion, sliced thin
• 1/2 English Cucumber, cut in chunks
• 1/2 Green Bell Pepper, cut into thin strips
• 1/2 Cup Pitted Kalamata Olives
• 4 oz. Block Sheep’s Milk Feta, broken into chunks
• Dried Oregano, for sprinkling

For the Dressing

• 1 Tbsp Red Wine Vinegar
• 2+1/2 Tbs Olive Oil
• 1 tsp Fresh Oregano, minced
• 1/4 tsp Pepper
• 1/4 tsp Salt

Instructions

1. Toss the tomatoes in 1/4 teaspoon salt and place in a colander for 30 minute to let the excess juices drain out
2. Soak the onion in a bowl of ice water for 15 minutes (this will help temper the raw onion taste) and then drain
3. Whisk together (or shake in a mason jar) the ingredients for the dressing and set aside
4. Combine the tomato, onion, cucumber and bell pepper in a large serving bowl; place chunks of feta and kalamata olives on top
5. Pour the dressing on right before serving and sprinkle some additional dried oregano, salt and pepper - enjoy!

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