Recipes · Salads
Greek Salad with Marinated Feta
- Chef / source
- Patty Floersheimer & Trudi Wagner
- Serves
- 6
- Meal
- Salads
- Issue
- September 2018
Ingredients
1 cucumber (about 12 oz.), peeled, seeded, and cut in 1/2 to 3/4-inch slices
1/2 medium red onion (about 7 oz.), cut into very thin slices
1 yellow or orange bell pepper (about 9 oz.), cored, seeded, and cut in 1/2-inch pieces
1 lb. tomatoes, cut into bite-sized wedges
1/4-1/2 cup black olives (preferably Thassos or kalamata olives)
8 oz. good quality marinated feta (preferably Meredith Dairy*), cut into 1/2-inch cubes
4 Tbs. extra-virgin olive oil
1 Tbs. apple cider vinegar, or to taste
1 Tbs. chopped fresh basil
1 Tbs. chopped fresh oregano
Fresh cracked black pepper
Method
Place all of the ingredients in a serving bowl and gently toss to combine. Season with pepper to taste.
*Note: If you use Meredith Dairy feta, substitute the oil it’s marinated in for the olive oil called for in the ingredient list.
