Greater Greek Salad Recipe

Preheat and prepare

Preheat oven to 275°F (135°C). Place cherry tomatoes for confit in a small baking dish or rimmed sheet in a single layer.

Scatter smashed garlic cloves and thyme sprigs among the tomatoes. Pour 1/4 cup extra-virgin olive oil over tomatoes so they are partially submerged.

Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Gently toss to coat with oil and seasonings.

Roast in preheated oven for 45–60 minutes, until tomatoes are soft, slightly collapsed and gently blistered but not completely broken down. Remove and cool to room temperature. Reserve oil from dish for vinaigrette or salad if desired. Use approximately 1/2 cup of the confit tomatoes (drained) for the salad; reserve the rest for another use.

In a small bowl or jar combine 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1/2 tsp honey. Add 1 tsp dried oregano, 1/2 tsp kosher salt and 1/4 tsp black pepper. If using, add the finely minced shallot.

Whisk while slowly streaming in 1/4 cup extra-virgin olive oil until emulsified, or close jar and shake vigorously. Taste and adjust seasoning. If the confit tomato oil was reserved, you may substitute 1–2 tbsp of it for part of the olive oil for extra flavor.

Prepare produce: Rinse and spin dry the mixed greens and gently tear larger leaves so they’re bite-sized. Halve the remaining cherry tomatoes. Peel (optional) and thinly slice the cucumber into half-moons to equal about 1 cup. Core, seed and cut bell peppers into 1/2-inch strips to total 1 cup combined. Thinly slice red onion into half-moons and soak in cold water 5 minutes to mellow if desired, then drain well.

In a large bowl layer the mixed greens. Scatter halved cherry tomatoes and 1/2 cup of the prepared confit tomatoes (drained of excess oil) over the greens.

Add cucumber slices, bell pepper strips, drained red onion, and 1/2 cup Kalamata olives (pitted). Crumble 3 oz feta cheese evenly over the top.

Sprinkle fresh oregano leaves over the salad (or 1 tsp dried oregano if using).

Drizzle the oregano vinaigrette over the salad to taste (start with about 3–4 tbsp). Gently toss to combine using tongs so the confit tomatoes remain relatively intact and feta distributes evenly.

Plate or transfer to a serving bowl. Finish with an extra drizzle of reserved confit oil if available and a fresh grind of black pepper. Serve immediately.