My Big Fat Greek Salad

This Greek salad recipe from Chef John combines cucumbers, tomatoes, onion, feta, and oregano with red wine vinegar for a classic summer salad with big flavors.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 352 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons minced fresh oregano
• 2 cups cherry tomatoes
• 1 pinch kosher salt
• 2 large English cucumbers
• 1 (4 ounce) package feta cheese, diced, divided
• 1 teaspoon minced fresh oregano, or to taste
• 0.5 cup pitted kalamata olives
• 0.25 red onion
• 0.5 red bell pepper
• 0.5 cup pitted green olives
• 0.25 cup red wine vinegar, or to taste
• 0.33333334326744 cup olive oil, or to taste

Recipe Instructions

Step 1

Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.

Step 2

Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.

Step 3

While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.

Step 4

Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

Step 5

Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.