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My Big Fat Greek Salad
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Description
Make it your own with some leftover beans, or fennel or whatever you might have on hand besides the basics.
Ingredients
- 1-½ Tablespoon Red Wine Vinegar
- Salt And Pepper, to taste
- 4-½ Tablespoons Olive Oil
- 2 whole Cucumbers, Peeled And Cut In 1/2-inch Pieces
- 2 whole Tomatoes, Cut In 1/2-inch Pieces
- 1 whole Yellow Or Orange Pepper, Peeled And Cut In 1/2-inch Pieces
- 1 cup Cooked Green Beans, Cut In 1-inch Pieces
- ½ whole Fennel Bulb, Thinly Sliced
- ⅓ cups Pitted Greek Olives, Or To Taste
- 3 ounces, weight Feta Cheese, Cubed
- 1 teaspoon Chopped Fresh Oregano
Preparation
Whisk the vinegar, salt and pepper together in a large bowl. Slowly whisk in the olive oil. Stir in the cucumbers, tomatoes, peppers, green beans, fennel and olives. Toss and taste. Add more oil and vinegar if necessary. Gently mix in the feta being careful not to smoosh it too much. Sprinkle with oregano and more pepper if you like.
Close your eyes and pretend you are at a Greek taverna surrounded by grey-green hills of olive trees and air scented with oregano and thyme.
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