This fresh and healthy Greek salad is full of color and flavor.
Chef's notes
Traditionally, Greek salad is just made with green peppers. But I like the color and sweetness of the red and orange peppers.
Although basil in Greek salad is not traditional, it does add a refreshing burst of flavor.
Steps
1
Making the Vinaigrette
Ingredients
1/4 tsp freshly ground black pepper
1 tsp kosher salt
2 tbsp grapeseed oil
6 tbsp extra-virgin olive oil
4 tbsp red wine vinegar
2 tbsp fresh oregano
sugar (optional)
To start, finely chop the oregano. Whisk all of the ingredients together. Add a bit of sugar to balance out the tartness of the vinegar, if desired.
2
Preparing the Salad
Ingredients
1 cup green pepper
1 1/4 cups crumbled feta cheese
2 tbsp fresh basil
2 tbsp fresh Italian parsley
2 oz kalamata olives
2 cups tomato
1/2 cup red onion
1 cup yellow pepper
1 cup red pepper
2 cups cucumber
Dice the cucumbers into bite-sized pieces. Cut the peppers, remove the seeds and dice into bite-sized pieces. Dice the onions into about 1/4" to 1/2" -inch pieces. Remove the core from the tomatoes and dice into bite-sized pieces.
Pit and roughly chop the olives (if desired). Chop the parsley and basil and add to the salad. Break up the feta cheese into large pieces. It will break up further when the salad is tossed.
Whisk the dressing quickly before adding it to the salad. This salad is best served immediately. If you are making it ahead of time, just add the dressing, tomatoes and feta last minute.
