Greek Salad Recipe

Name: The Sinks Greek Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 3 count Ripe tomatoes (medium); 1 count English cucumber; 1 count Red bell pepper; 1 count Red onion; 1 cup Artichoke hearts (marinated, drained); 3 oz Kalamata olives (pitted); 6 oz Feta cheese (block or crumbled); 2 tbsp Fresh flat-leaf parsley; 1 tsp Dried oregano; 1 tsp Freshly ground black pepper; 1 tsp Salt; 1 cup Extra-virgin olive oil; 3 tbsp Red wine vinegar; 1 tbsp Fresh lemon juice; 1 clove Garlic (small clove, minced); 1 tsp Dijon mustard; 1 tsp Honey or sugar; 1 tsp Dried oregano; 1 tsp Salt; 1 tsp Freshly ground black pepper

Inspired by The Sink

Time20m

Serves4

Feta cheese, Kalamata olives, red pepper, onion rings, artichoke hearts and tomato with a Greek dressing.

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Ingredients

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Salad

3 count Ripe tomatoes (medium)

1 count English cucumber

1 count Red bell pepper

1 count Red onion

1 cup Artichoke hearts (marinated, drained)

3 oz Kalamata olives (pitted)

6 oz Feta cheese (block or crumbled)

2 tbsp Fresh flat-leaf parsley

1 tsp Dried oregano

1 tsp Freshly ground black pepper

1 tsp Celtic sea salt

Greek dressing

1 cup Extra-virgin olive oil

3 tbsp red wine vinegar

1 tbsp Fresh lemon juice

1 clove Garlic (small clove, minced)

1 tsp Dijon mustard

1 tsp Honey or sugar

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp Freshly ground black pepper

Method

Salad

Prepare vegetables

Wash all produce. Quarter the tomatoes and cut into bite-size wedges. Peel or scrub the cucumber if desired, halve lengthwise and slice into 1/4-inch half-moons. Remove stem and seeds from the red bell pepper, then cut into 1/2-inch strips or bite-size pieces. Peel the red onion and slice into thin rings; separate rings.

Artichokes and olives

Drain the marinated artichoke hearts well and cut larger pieces in half or quarters so pieces are similar size to the other vegetables. If Kalamata olives are whole and pitted, leave whole or halve them depending on preference.

Assemble salad

In a large salad bowl, combine the tomato wedges, cucumber slices, red pepper pieces, red onion rings, artichoke hearts and Kalamata olives. Crumble or cube the feta cheese and scatter over the salad. Sprinkle the chopped flat-leaf parsley, dried oregano, salt and freshly ground black pepper over the top. Toss gently to mix, taking care not to break up the feta too much.

Greek dressing

Make the dressing by whisking together the minced garlic, red wine vinegar, fresh lemon juice, Dijon mustard, and honey (or sugar) in a small bowl or jar. Slowly whisk in the extra-virgin olive oil until the dressing is emulsified. Stir in the dried oregano, salt and freshly ground black pepper. Taste and adjust seasoning — add a little more vinegar or lemon for brightness, or a pinch more salt if needed.

Alternatively, combine all dressing ingredients in a jar with a tight-fitting lid and shake vigorously until combined and slightly thickened.

Just before serving, pour about 1/3 to 1/2 cup of dressing over the assembled salad (reserve extra dressing for guests to add more). Gently toss the salad to coat the vegetables and cheese evenly. Serve immediately.