Name: Country-Style Greek Salad
Total time: 45 min
Cuisine: GreekEurope
Ingredients: 1 1/2 tablespoons red wine vinegar; 1 teaspoon lemon juice from 1 lemon; 2 teaspoons minced fresh oregano leaves; 1/2 teaspoon table salt; 1/8 teaspoon ground black pepper; 1 medium clove garlic , pressed through garlic press or minced (about 1 teaspoon); 6 tablespoons olive oil; 1/2 medium red onion , sliced thin (about 3/4 cup); 2 medium cucumbers , peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 4 cups); 6 large vine-ripened tomatoes (about 2 pounds), each tomato cored, seeded, and cut into 12 wedges; 1/4 cup loosely packed torn fresh parsley leaves; 1/4 cup loosely packed torn fresh mint leaves; 6 ounces jarred roasted red bell peppers , cut into 1/2 by 2-inch strips (about 1 cup); 20 large kalamata olives , each olive pitted and quartered lengthwise; 5 ounces feta cheese , crumbled (1 cup)

Why This Recipe Works

Most versions of Greek salad consist of iceberg lettuce, chunks of green pepper, and a few pale wedges of tomato, sparsely dotted with cubes of feta and garnished with one forlorn olive of questionable heritage. For our Greek salad, we aimed a little higher: We wanted a salad with crisp ingredients and bold flavors, highlighted by briny olives and tangy feta, all blended together with a bright-tasting dressing infused with fresh herbs. For a dressing with balanced flavor, we used a combination of lemon juice and red wine vinegar and added fresh oregano, olive oil, and a small amount of garlic. We poured the dressing over fresh vegetables, including tomatoes, onions, and cucumbers, as well as other ingredients, including fresh mint and parsley, roasted peppers, and a generous sprinkling of feta cheese and olives.

Before You Begin

This salad made without lettuce is known as "country" or "peasant" salad and is served throughout Greece. It's excellent with garden-ripe summer tomatoes.