Greek · Salad · Easy
Greek Salad
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Greek Salad, in 5 ideas
- The feta stays in one slab. That is the authentic village style. Everyone breaks off what they want.
- Good olive oil is the dressing. There is no bottled vinaigrette here. Fruity oil, oregano, done.
- Rub the oregano between your palms. It wakes up the aroma right before it hits the salad.
- Room temperature tomatoes. Cold tomatoes taste like nothing. Counter-ripened ones taste like summer.
- The juice at the bottom is the prize. Bread exists for this moment. Do not leave it in the bowl.
What you need
Ingredients
- 4 ripe tomatoes, cut in wedges
- 1 English cucumber, sliced into half moons
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives
- 1 block (7 oz) feta cheese
- 1 tsp dried oregano
- 1/4 cup extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- Crusty bread, for serving
How to make it
Directions
- Put the tomatoes, cucumber, red onion, and olives in a wide shallow bowl.
- Sprinkle with the salt. Let sit 5 minutes so the tomatoes release their juices.
- Lay the whole block of feta on top. Do not crumble it.
- Drizzle the olive oil and vinegar over everything.
- Shower with the dried oregano.
- Serve immediately with crusty bread for mopping up the juices.
Salt the tomatoes first. Five minutes with salt draws out their juice, which becomes half the dressing.