My Big Fat Greek... Salad Recipe

Prepare eggs

Place the 4 large eggs in a single layer in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 9 minutes for fully set yolks. Transfer eggs to an ice bath and cool 5 minutes. Peel and quarter or halve lengthwise; set aside.

Prepare tomatoes

Wash tomatoes, core if needed, and cut into large wedges (about 8 wedges per medium tomato). Place in a large serving bowl or on a platter.

Prepare cucumber

Peel if desired and slice cucumber into 1/4-inch rounds, then halve or quarter rounds lengthwise so pieces are bite-sized. Add to the bowl with tomatoes.

Prepare onion

Peel the red onion, cut in half, and thinly slice into half-moons. If you prefer a milder onion, soak slices in cold water for 5 minutes, then drain and blot dry. Add to the bowl.

Prepare green pepper

Remove stem, ribs and seeds from the green bell pepper and cut into 1/2-inch strips or bite-sized pieces. Add to the bowl.

Add olives and greens

Scatter the pitted Kalamata olives and the optional mixed salad greens into the bowl, distributing evenly among the vegetables.

Add eggs and feta

Tuck the quartered or halved hard-boiled eggs into the salad. Crumble 6 oz feta cheese over the top, reserving the extra ounce for garnish if desired.

Make the dressing: In a small bowl or jar combine 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 clove garlic minced (or grated), 1 teaspoon dried oregano, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Whisk briefly, then while whisking continuously (or with the jar lid on), slowly stream in 1 cup extra-virgin olive oil to emulsify into a cohesive dressing. Taste and adjust salt, pepper or vinegar for balance.

If you want a lighter dressing, whisk together half the olive oil amount (1/2 cup) with the other ingredients and add more to taste at serving.

Pour desired amount of dressing over the salad (start with about 1/3 to 1/2 cup) and gently toss with salad tongs so vegetables are coated but eggs remain intact. Add more dressing at the table if needed.

Season to taste with additional salt and pepper. Sprinkle the extra ounce of crumbled feta and the fresh oregano or parsley over the top for garnish.

Serve immediately at room temperature or chilled. Leftovers: store dressing separate if possible; refrigerated salad keeps 1–2 days (eggs and cucumber soften over time).