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Get Started - 100% free to try - join in 30 secondsRecipe by: Chef John"You can't go wrong with this Greek salad, especially if you remember the only and most important tip: toss it with the vinegar first before adding olive oil. If you don't, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list as a very rough outline. If you need to make this the day before, I suggest making the dressing separately, and then mixing everything before the event. I think this should only be dressed about 30 to 60 minutes before service for maximum enjoyment.
2 large English cucumbers
1 pinch kosher salt
2 cups cherry tomatoes
1/4 red onion
1/2 red bell pepper
1/2 cup pitted Kalamata olives
1/2 cup pitted green olives
2 tablespoons minced fresh oregano
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1/4 cup red wine vinegar, or to taste
1/3 cup olive oil, or to taste
1 (4 to 6 ounce) package feta cheese, diced, divided
1 teaspoon minced fresh oregano, or to taste (or 1/2 tsp dried oregano)
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