Greek Salad (v.) Recipe
Campari tomatoes, Persian cucumbers marinated feta
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Ingredients
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Salad Base
Marinated Feta
Dressing
Method
Preparation of Salad Base
- 1
Prepare the Vegetables
Wash the Campari tomatoes and Persian cucumbers thoroughly. Cut the Campari tomatoes into halves or quarters, depending on your preference. Slice the Persian cucumbers into thin rounds. Peel and thinly slice the red onion.
- 2
Combine Salad Base
In a large mixing bowl, combine the prepared Campari tomatoes, Persian cucumbers, and sliced red onion. Toss gently to mix.
Marinating the Feta
- 3
Prepare the Marinated Feta
In a small bowl, crumble the feta cheese. Add 3 tablespoons of olive oil, dried oregano, lemon juice, and black pepper to taste. Mix well to combine.
- 4
Marinate the Feta
Allow the feta mixture to marinate for at least 15 minutes at room temperature, to let the flavors meld together.
Dressing
- 5
Prepare the Dressing
In a small bowl, whisk together 2 tablespoons of olive oil, red wine vinegar, dried oregano, and salt and black pepper to taste.
- 6
Dress the Salad
Drizzle the dressing over the mixed salad base and toss gently to combine. Add the marinated feta and toss again carefully to avoid breaking the feta too much.
Serving
- 7
Serve the Salad
Transfer the Greek salad to a serving platter or individual bowls. Serve immediately, or refrigerate for up to 30 minutes before serving if desired.
