Recipe courtesy of April Bloomfield

Greek Salad

  • Level: Easy
  • Yield: 4 to 6 as a side
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 20 min
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Ingredients

3/4 pound crunchy cucumbers without big seeds (preferably a few varieties), peeled and cut into irregular 3/4-inch pieces

Generous 1 pound mixed heirloom tomatoes, halved, cored, trimmed of any pale bits, and cut into irregular 1-inch pieces

1/4 pound cherry tomatoes (about 3/4 cup), halved through the stem end if large

2 slender spring onions, green tops and root ends trimmed, bulbs cut into 1/4-inch-thick rounds and separated into rings (about 1/2 cup)

2 slender spring onions, green tops and root ends trimmed, bulbs cut into 1/4-inch-thick rounds and separated into rings (about 1/2 cup) 

2 tablespoons Banyuls vinegar (available at specialty shops and online)

4 tablespoons extra-virgin olive oil

Maldon or another flaky sea salt

1 tablespoon lemon juice

20 or so Nicoise olives, firmly pressed with the flat of a knife and pitted

A five-finger pinch of mint leaves (preferably black mint)

5 ounces creamy feta cheese (preferably goat feta)

Directions

  1. Put the cucumbers and tomatoes in separate bowls and pop them in the fridge just until they're cold, about 30 minutes. 
  2. Meanwhile, add the onions to a small bowl. Add the vinegar, 2 tablespoons of the oil, and a healthy pinch of salt, and mix well with your hands. Let the onions sit just until they get pickly, a few minutes. 
  3. In a separate small bowl, stir together the remaining 2 tablespoons of oil, the lemon juice, and a good pinch of salt until the mixture looks creamy. Combine the tomatoes and cucumber in one bowl, pour in the lemon dressing, and toss gently but well. 
  4. Grab a large platter (or 4 to 6 plates) and make a pretty layer of cucumbers and tomatoes, so the colors and types of the vegetables are well divvied up. Give the onions one more toss, then use your hands to add them (reserving their pickly liquid) here and there over the cucumbers and tomatoes. Scatter on the olives and mint. Use your hands to crumble the feta into pieces large, medium, and small as you scatter it on top. Finally, drizzle on the liquid remaining in the onion bowl. Eat straightaway. 
  5. Photo by David Loftus

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