Feta And Olives Recipe

Prepare tomatoes

Wash tomatoes, remove the core, and cut into wedges about 1-inch thick. Place the wedges in a large mixing bowl.

Slice red onion

Peel and thinly slice the red onion into half-moons. Rinse briefly under cold water if you want a milder onion flavor, then drain and add to the bowl with the tomatoes.

Add olives and pepperoncini

Drain Kalamata olives if packed in brine and add them whole or halved to the bowl. Slice pepperoncini into rings or halves and add to the bowl.

Add feta and herbs

Cut or crumble the imported feta into large chunks (roughly 1/2 to 1-inch pieces) and gently add them to the salad to avoid breaking. Sprinkle fresh oregano leaves over the top. Season lightly with coarse sea salt and freshly ground black pepper.

Whisk dressing: In a small bowl or jar, combine red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, and honey (or sugar). Whisk or shake until combined. Slowly drizzle in extra-virgin olive oil while whisking to emulsify, or close the jar and shake vigorously until the dressing is slightly thickened. Season with salt and black pepper to taste.

Adjust seasoning: Taste the vinaigrette and adjust acidity or sweetness by adding a little more vinegar or honey if desired.

Dress salad: Pour the vinaigrette over the salad just before serving. Gently toss the tomatoes, olives, pepperoncini and onion a few times to lightly coat, taking care not to break up the feta chunks.

Serve: Transfer to a serving platter or bowls, arranging some larger feta chunks on top for presentation. Finish with a small drizzle of olive oil if desired and an extra grind of black pepper. Serve immediately.