Refreshing Greek Salad recipe, made with red onions, pint cherry tomatoes, olive oil, cucumber and much more. The best summer dish.
INGREDIENTS
INSTRUCTIONS
Peel the red onion. Hold cucumber, bell peppers, and red onion under running water. Rub with both palms while turning continuously. Once clean, wipe dry with a clean paper towel. Slice the cucumber and red onion. Dice the bell peppers.
Place tomatoes into a colander. Run cold water over them while rubbing each tomato gently with your finger tips. Once clean, cut each tomato in half.
In a large bowl combine the cucumber, bell peppers, red onion, and tomatoes.
Remove skin from garlic. Scrub with a vegetable brush while holding under cold running water. Mince.
In a medium bowl, whisk together the garlic, oregano, mustard, vinegar, salt and pepper. Still whisking, slowly add the olive oil to make an emulsion.
Pour the vinaigrette over the vegetables. Add feta and olives, then toss the salad lightly. Cover with plastic wrap and place in the refrigerator for 30 minutes, allowing for the flavors to blend.
Ingredients
Directions
Peel the red onion. Hold cucumber, bell peppers, and red onion under running water. Rub with both palms while turning continuously. Once clean, wipe dry with a clean paper towel. Slice the cucumber and red onion. Dice the bell peppers.
Place tomatoes into a colander. Run cold water over them while rubbing each tomato gently with your finger tips. Once clean, cut each tomato in half.
In a large bowl combine the cucumber, bell peppers, red onion, and tomatoes.
Remove skin from garlic. Scrub with a vegetable brush while holding under cold running water. Mince.
In a medium bowl, whisk together the garlic, oregano, mustard, vinegar, salt and pepper. Still whisking, slowly add the olive oil to make an emulsion.
Pour the vinaigrette over the vegetables. Add feta and olives, then toss the salad lightly. Cover with plastic wrap and place in the refrigerator for 30 minutes, allowing for the flavors to blend.
