Greek Farmers Salad Recipe

Name: City Winery St. Louis Greek Farmers Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 cups cucumber (English or Persian), peeled and halved lengthwise, seeds removed and sliced 1/4"; 2 cups vine-ripened tomatoes, cut into 1" wedges (or cherry tomatoes halved); 0.5 cups red onion, thinly sliced; 0.75 cups Kalamata olives, pitted and halved; 1 cups barrel-aged feta, crumbled into bite-sized chunks; 1 tbs fresh Greek (oregano) leaves, lightly chopped (or 1 tsp dried); 1 tsp coarse sea salt; 0.5 tsp freshly ground black pepper; 0.25 cups extra-virgin olive oil; 2 tbs red wine vinegar; 1 tsp fresh lemon juice (optional, brightens flavors); 0.5 tsp Dijon mustard (helps emulsify); 0.5 tsp garlic clove, grated or minced; 0.5 tsp dried oregano (if fresh not available); 0.25 tsp honey or sugar (optional, to balance acidity)

Inspired by City Winery St. Louis

Time20m

Serves4

Barrel Aged Feta, Cucumbers, Tomatoes, Red Onion, Kalamata, Greek Oregano, Red Wine Vinegar, Olive Oil — Pairs with CW Rosé (v/gf)

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Ingredients

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Salad

1 cups cucumber (English or Persian), peeled and halved lengthwise, seeds removed and sliced 1/4"

2 cups vine-ripened tomatoes, cut into 1" wedges (or cherry tomatoes halved)

1/2 cups Red onion, thinly sliced

3/4 cups Kalamata olives, pitted and halved

1 cups barrel-aged feta, crumbled into bite-sized chunks

1 tbs fresh Greek (oregano) leaves, lightly chopped (or 1 tsp dried)

1 tsp coarse sea salt

1/2 tsp freshly ground black pepper

Dressing

1/4 cups extra-virgin olive oil

2 tbs red wine vinegar

1 tsp fresh lemon juice (optional, brightens flavors)

1/2 tsp Dijon mustard (helps emulsify)

1/2 tsp garlic clove, grated or minced

1/2 tsp dried oregano (if fresh not available)

1/4 tsp honey or sugar (optional, to balance acidity)

Method

Prep

Prepare produce

Wash and dry cucumbers, tomatoes, and oregano. Peel the cucumber if desired; halve lengthwise, scoop seeds if watery, and slice into 1/4" half-moons. Cut tomatoes into 1" wedges (or halve cherry tomatoes). Thinly slice the red onion into half-moons and separate into rings.

If you prefer a milder onion, soak the sliced red onion in cold water for 5–10 minutes, then drain and pat dry before assembling.

Make the dressing

In a small bowl or jar, combine red wine vinegar (2 tbs), lemon juice (1 tsp), Dijon mustard (1/2 tsp), grated garlic (1/2 tsp), honey (1/4 tsp) and dried oregano (1/2 tsp if using). Whisk briefly to combine.

Slowly drizzle in the extra-virgin olive oil (1/4 cup) while whisking (or add oil to jar, seal, and shake vigorously) until the dressing is emulsified. Taste and adjust salt or vinegar as needed.

Assemble salad

In a large bowl, combine the sliced cucumbers (1 cup), tomatoes (2 cups), drained/sliced red onion (1/2 cup) and Kalamata olives (3/4 cup).

Scatter the barrel-aged feta (1 cup) over the vegetables. Sprinkle the chopped fresh Greek oregano (1 tbs), coarse sea salt (1 tsp), and freshly ground black pepper (1/2 tsp) evenly over the salad.

Drizzle the prepared dressing evenly over the salad — start with about half and toss gently using salad tongs; add more dressing to taste so vegetables are lightly coated but not swimming.

Toss gently to combine, taking care not to break up the feta too much if you prefer larger chunks. Taste and adjust seasoning (more salt, pepper, or a squeeze of lemon) as desired.

Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld before serving. Serve immediately paired with a chilled rosé if desired.