Greek Napoli Salad Recipe

Name: Pizza Pilgrims Carnabys GREEK NAPOLI SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 3 cups Ripe tomatoes (plum or vine-ripened), cut into wedges; 2 cups English cucumber, halved lengthwise and sliced into 1/4-inch half-moons; 1 cup Red onion, thinly sliced; 1 cup Green bell pepper, thinly sliced into rings; 3 oz Kalamata olives, pitted; 1 cup Cherry or grape tomatoes (optional, halved) for color; 8 oz Block feta cheese, cut into 1/2-inch slabs (or large crumbles if preferred); 2 tbsp Fresh flat-leaf parsley, roughly chopped; 1 tsp Dried oregano, preferably Greek; 1 cup Extra-virgin olive oil; 3 tbsp Red wine vinegar; 1 tbsp Fresh lemon juice; 1 clove Garlic clove, finely minced or grated; 1 tsp Dijon mustard (helps emulsify, optional); 1 tsp Honey or sugar (optional, balances acidity); 3 tsp Kosher salt; 1 tsp Freshly ground black pepper

Inspired by Pizza Pilgrims Carnaby

Time20m

Serves4

Make Greek Napoli Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad Base

3 cups Ripe tomatoes (plum or vine-ripened), cut into wedges

2 cups English cucumber, halved lengthwise and sliced into 1/4-inch half-moons

1 cup Red onion, thinly sliced

1 cup Green bell pepper, thinly sliced into rings

3 oz Kalamata olives, pitted

1 cup Cherry or grape tomatoes (optional, halved) for color

Cheese & Garnish

8 oz Block feta cheese, cut into 1/2-inch slabs (or large crumbles if preferred)

2 tbsp Fresh flat-leaf parsley, roughly chopped

1 tsp Dried oregano, preferably Greek

Dressing

1 cup Extra-virgin olive oil

3 tbsp red wine vinegar

1 tbsp Fresh lemon juice

1 clove Garlic clove, finely minced or grated

1 tsp Dijon mustard (helps emulsify, optional)

1 tsp Honey or sugar (optional, balances acidity)

3 tsp Kosher salt

1 tsp Freshly ground black pepper

Method

Salad Base

Prepare tomatoes and cucumbers

Wash tomatoes and cucumbers. Cut the ripe tomatoes into wedges (~3 cups) and place them in a large mixing bowl. Halve the English cucumbers lengthwise, slice into 1/4-inch half-moons and add to the bowl.

Slice peppers and onions

Trim and core the green bell pepper, slice into thin rings or julienne strips (about 1 cup). Peel and thinly slice the red onion into half-moons, separate rings and add to the bowl with the other vegetables.

Add olives and optional tomatoes

Pit the Kalamata olives if not already pitted and scatter them into the bowl. If using cherry/grape tomatoes for extra color and texture, halve them and add now.

Dressing

In a small bowl, jar, or measuring cup combine the red wine vinegar (3 tbsp), fresh lemon juice (1 tbsp), minced garlic (1 clove), Dijon mustard (1 tsp) and honey or sugar (1 tsp). Whisk briefly to combine.

Slowly whisk in the extra-virgin olive oil (1 cup) until the dressing emulsifies and thickens slightly. Season with kosher salt (3 tsp) and freshly ground black pepper (1 tsp). Taste and adjust: add more salt or vinegar if needed. Set aside for 5 minutes to let flavors marry.

Cheese & Garnish

Place the block of feta (8 oz) on a cutting board and slice into 1/2-inch slabs or large chunks. Alternatively, crumble the feta if you prefer a more distributed cheese texture.

Sprinkle the chopped fresh parsley (2 tbsp) over the salad and dust with dried oregano (1 tsp). These will be added after tossing so the herbs remain bright.

Assembly & Serve

Pour about two-thirds of the dressing over the salad vegetables in the large bowl. Toss gently with salad tongs or two large spoons to coat the vegetables evenly, taking care not to break up the tomato wedges too much.

Arrange the feta slabs on top of the dressed salad (or sprinkle crumbled feta evenly). Drizzle the remaining dressing over the feta and vegetables as desired.

Finish by sprinkling the chopped parsley and dried oregano across the top, and add a final crack of black pepper to taste. Serve immediately with crusty bread or alongside grilled meats.