My Big Fat Greek Salad

Name: My Big Fat Greek Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1 medium red onion, sliced into 1/4-inch rings; 1 hothouse cucumber, sliced in 1/3-inch thick half-rounds; 2 vine-ripened plum tomatoes, cut into half-wedges; 1 quartered green bell pepper, sliced 1/4-inch thick; 118.29 ml whole pitted kalamata olive; pickled Greek peppers (whole or sliced) (optional); romaine lettuce, torn into bite-sized pieces (optional); 113.39-170.09 g feta cheese, cut into 1-inch dice; 88.74 ml extra virgin olive oil; 1.23 ml finely grated fresh lemon zest; 22.18 ml fresh squeezed lemon juice; 14.79 ml red wine vinegar; 1 pressed small fresh garlic cloves or 2.46 ml garlic powder; 3.69 ml dried oregano; 2.46 ml dried basil; 2.46 ml fresh ground black pepper; 2.46 ml fine sea salt; 1.23 ml dried mint (optional)

Submitted by The Spice Guru

"My recipe for a classic Greek salad."

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photo by The Spice Guru

Ready In:: 25mins
Ingredients:: 18
Serves:: 6

ingredients

SALAD (ADJUST TO PREFERENCE)
1 medium red onion, sliced into 1/4-inch rings
1 hothouse cucumber, sliced in 1/3-inch thick half-rounds
2 vine-ripened plum tomatoes, cut into half-wedges
1 quartered green bell pepper, sliced 1/4-inch thick
118.29 ml whole pitted kalamata olive
pickled Greek peppers (whole or sliced) (optional)
romaine lettuce, torn into bite-sized pieces (optional)
113.39-170.09 g feta cheese, cut into 1-inch dice
DRESSING (ADJUST TO PREFERENCE)
88.74 ml extra virgin olive oil
1.23 ml finely grated fresh lemon zest
22.18 ml fresh squeezed lemon juice
14.79 ml red wine vinegar
1 pressed small fresh garlic cloves or 2.46 ml garlic powder
3.69 ml dried oregano
2.46 ml dried basil
2.46 ml fresh ground black pepper
2.46 ml fine sea salt
1.23 ml dried mint (optional)

directions

NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES OR LONGER, THEN RE-SEASON WITH FINE SEA SALT AND RE-TOSS BEFORE SERVING.
PEEL and slice red onion into 1/4" rings; PLACE onion slices in a bowl of cold water.
REFRIGERATE bowl of water with onions until needed (the cold soak will diffuse sharpness and/or bitterness).
PREPARE DRESSING: Finely grate 1/4 teaspoon fresh lemon zest. Knead and cut lemons into halves to juice, yielding 1 1/2 tablespoons juice. Whisk together all ingredients in a small mixing bowl. Set aside at room temperature to allow flavors to infuse. FOR A TANGIER DRESSING: Add up to 2 1/2 - 3 tablespoons extra red wine vinegar, plus sugar to balance acidity. FOR A LIGHTER DRESSING: Replace some of the olive oil with kalamata olive brine before adding sea salt, then adjust salt according to taste.
PREP the remaining vegetables to specifications; DICE the feta cheese into 1-inch cubes.
REMOVE onions from water and blot dry.
COMBINE all ingredients except feta cheese in a large bowl.
POUR the dressing over vegetables and gently toss until evenly blended.
SPRINKLE top of salad with feta cheese (if desired you can gently fold feta with salad to moisten with dressing).
SERVE and enjoy.