Greek Salad

I love a classic Horiatiki Greek salad - theres no lettuce so it’s extra crunchy and doesn’t wilt super fast. This salad comes together in minutes because you don’t have to finely chop anything, and it is a crowd pleaser. I love this salad because it holds up really well in the fridge. I often prep this without the dressing if I am not going to eat it right away and it lasts so nicely. Even the next day or two after it’s dressed it still tastes great. As always, play around with the quantities and size you chop your veg. I go for a medium chop because larger veggies hold up better in the fridge if you’re prepping and also it makes prep time a bit faster. If serving immediately, I usually season aka dress the salad directly in the bowl as opposed to making the dressing on the side first. You do whatever is best for you!

INGREDIENTS:
3 plum tomatoes, medium chop
6 Persian cucumbers, medium chop
3 large bell peppers, medium chop
1/2 medium red onion or one small, thinly sliced
4 oz of Greek feta, cubed or crumbled - Chef’s Choice! *you can always add more to taste

DRESSING:
Drizzle of olive oil, or 1/4 cup if making dressing on the side
Squeeze 1/2 of a lemon
About 1 tablespoon of red wine vinegar, plus more to taste
1 teaspoon oregano
Salt and pepper to taste

DIRECTIONS:
Once you’ve chopped all of your veggies place them in a large bowl. Top with feta and 1 teaspoon oregano.

Dress the salad with about 2 tablespoons olive oil, juice of 1/2 lemon, 1 tablespoon red wine vinegar, 1 teaspoon oregano, and salt, and pepper to taste. Taste and adjust seasoning.

If making the dressing in a separate jar or bowl, combine 1/4 cup olive oil, juice a lemon, 2 tablespoons of red wine vinegar, 1 teaspoon oregano, and salt and pepper to taste. You will have extra, so start with a bit of dressing on the salad and add more as needed.

Dressing will last in the fridge for about a week.