Greek Salad
Recipe courtesy of Cristina Ferrare

Servings: Serves 4
Ingredients
  • 3 Tbsp. extra-virgin olive oil
  • 3 Tbsp. red wine vinegar
  • 1 1/4 Tbsp. lemon juice
  • 1 clove garlic , minced (optional)
  • 1 Tbsp. fresh oregano
  • 1 Tbsp. parsley (flat-leaf)
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. cracked black pepper , plus extra for garnish
  • 6 vine-ripened tomatoes , cut into wedges
  • 1/2 red onion , sliced
  • 1 hothouse cucumber , sliced into rings
  • 1/2 green bell pepper , chopped
  • 4 ounces feta cheese , cut into small cubes
  • 16 Kalamata olives , pitted
Directions
Place olive oil, vinegar, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine.

Place salad ingredients in a large bowl. Pour the dressing over the salad and toss gently to combine, just before serving.

Garnish with the freshly ground black pepper.

Yield: 4 servings
Prep time: 15 minutes
Inactive prep time: 0 minutes
Cook time: 0 minutes

NEXT STORY

Comment

LONG FORM
ONE WORD