Cook The Book: Greek Salad

More from this source
Serious Eats
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 10 servings

1 large Spanish or sweet onion, thickly sliced

Extra-virgin olive oil

Kosher salt and cracked black pepper

1 large head iceberg lettuce, sliced paper-thin

1 1/2 pounds whole trimmed bulbs of fennel, sliced cross-wise paper thin

4 small fire-roasted red bell peppers, home-roasted or store-bought, cut into strips

24 grape or cherry tomatoes, halved

3/4 pound English cucumber, peeled, halved, seeds scooped out, and thickly sliced

8 whole scallions, thinly sliced

1 red onion, sliced paper-thin

1/2 cup small, picked sprigs dill, roughly chopped

1/2 cup small, picked sprigs parsley, roughly chopped

1 tablespoon dry Greek oregano

About 50 mixed green and black olives, brined and/or oil-cured, pitted and halved

3/4 cup Red Wine & Feta Vinaigrette (recipe follows)

2/3 cup feta cheese

4 pepperoncini (pickled yellow peppers), sliced

1/2 cup red wine vinegar

1 small onion, sliced and grilled

6 basil leaves

1 teaspoon picked thyme

1/4 cup crumbled feta cheese

2 tablespoons Dijon mustard

6 garlic cloves, smashed

2 shallots, thickly sliced

2 tablespoons dry Greek oregano

1 tablespoon kosher salt

1 tablespoon coarsely cracked black pepper

3/4 cup extra-virgin olive oil

You might also like

It’s Not Summer Yet Greek Pasta Salad
Joy The Baker
California Greek Salad
Pamela Salzman
Greek Salad Pita Sandwiches
Elizabeth Perkins’ Greek Salad
Cristina Ferrare
Greek Broccoli Salad
Cookie and Kate
Greek Shrimp Salad
Wolfgang Puck
Greek Pasta Salad
My Baking Addiction
Greek Salad With Broccoli And Sun-Dried Tomatoes
Cookie and Kate
Good Greek Salad
Whole Living
Spiralized Greek Cucumber Salad With Lemon And...
Skinny Taste