My Big Fat Greek Salad Recipe

Name: My Big Fat Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALAD (ADJUST TO PREFERENCE); 1 medium red onion, sliced into 1/4-inch rings; 1 hothouse cucumber, sliced in 1/3-inch thick half-rounds; 2 vine-ripened plum tomatoes, cut into half-wedges; 1/2 quartered green bell pepper, sliced 1/4-inch thick; 1/2 cup whole pitted kalamata olive; pickled Greek peppers (whole or sliced) (optional); romaine lettuce, torn into bite-sized pieces (optional); 4 -6 ounces feta cheese, cut into 1-inch dice; DRESSING (ADJUST TO PREFERENCE); 6 tablespoons extra virgin olive oil; 1/4 teaspoon finely grated fresh lemon zest; 1 1/2 tablespoons fresh squeezed lemon juice; 1 tablespoon red wine vinegar; 1 pressed small fresh garlic cloves or 1/2 teaspoon garlic powder; 3/4 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon fine sea salt; 1/4 teaspoon dried mint (optional)

Servings: persons

SALAD (ADJUST TO PREFERENCE)
1 medium red onion, sliced into 1/4-inch rings
1 hothouse cucumber, sliced in 1/3-inch thick half-rounds
2 vine-ripened plum tomatoes, cut into half-wedges
1/2 quartered green bell pepper, sliced 1/4-inch thick
1/2 cup whole pitted kalamata olive
pickled Greek peppers (whole or sliced) (optional)
romaine lettuce, torn into bite-sized pieces (optional)
4 -6 ounces feta cheese, cut into 1-inch dice
DRESSING (ADJUST TO PREFERENCE)
6 tablespoons extra virgin olive oil
1/4 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh squeezed lemon juice
1 tablespoon red wine vinegar
1 pressed small fresh garlic cloves or 1/2 teaspoon garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon dried mint (optional)

1
["NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES OR LONGER, THEN RE-SEASON WITH FINE SEA SALT AND RE-TOSS BEFORE SERVING.", "PEEL and slice red onion into 1/4"" rings; PLACE onion slices in a bowl of cold water.", "REFRIGERATE bowl of water with onions until needed (the cold soak will diffuse sharpness and/or bitterness).", "PREPARE DRESSING: Finely grate 1/4 teaspoon fresh lemon zest. Knead and cut lemons into halves to juice, yielding 1 1/2 tablespoons juice. Whisk together all ingredients in a small mixing bowl. Set aside at room temperature to allow flavors to infuse. FOR A TANGIER DRESSING: Add up to 2 1/2 - 3 tablespoons extra red wine vinegar, plus sugar to balance acidity. FOR A LIGHTER DRESSING: Replace some of the olive oil with kalamata olive brine before adding sea salt, then adjust salt according to taste.", "PREP the remaining vegetables to specifications; DICE the feta cheese into 1-inch cubes.", "REMOVE onions from water and blot dry.", "COMBINE all ingredients except feta cheese in a large bowl.", "POUR the dressing over vegetables and gently toss until evenly blended.", "SPRINKLE top of salad with feta cheese (if desired you can gently fold feta with salad to moisten with dressing).", "SERVE and enjoy."]

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: SALAD (ADJUST TO PREFERENCE), 1 medium red onion, sliced into 1/4-inch rings, 1 hothouse cucumber, sliced in 1/3-inch thick half-rounds, 2 vine-ripened plum tomatoes, cut into half-wedges, and more.

Yes, My Big Fat Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

My Big Fat Greek Salad

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