Cook the Book: Greek Salad

Ingredients

  • 1 large Spanish or sweet onion, thickly sliced
  • Extra-virgin olive oil
  • Kosher salt and cracked black pepper
  • 1 large head iceberg lettuce, sliced paper-thin
  • 1 1/2 pounds whole trimmed bulbs of fennel, sliced cross-wise paper thin
  • 4 small fire-roasted red bell peppers, home-roasted or store-bought, cut into strips
  • 24 grape or cherry tomatoes, halved
  • 3/4 pound English cucumber, peeled, halved, seeds scooped out, and thickly sliced
  • 8 whole scallions, thinly sliced
  • 1 red onion, sliced paper-thin
  • 1/2 cup small, picked sprigs dill, roughly chopped
  • 1/2 cup small, picked sprigs parsley, roughly chopped
  • 1 tablespoon dry Greek oregano
  • About 50 mixed green and black olives, brined and/or oil-cured, pitted and halved
  • 3/4 cup Red Wine & Feta Vinaigrette (recipe follows)
  • 2/3 cup feta cheese
  • 4 pepperoncini (pickled yellow peppers), sliced
  • 1/2 cup red wine vinegar
  • 1 small onion, sliced and grilled
  • 6 basil leaves
  • 1 teaspoon picked thyme
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons Dijon mustard
  • 6 garlic cloves, smashed
  • 2 shallots, thickly sliced
  • 2 tablespoons dry Greek oregano
  • 1 tablespoon kosher salt
  • 1 tablespoon coarsely cracked black pepper
  • 3/4 cup extra-virgin olive oil

Description

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