Serves 4
Greeks eat this salad family style, served on a large platter at the same time the main course and other side dishes are served. A typical menu would combine the salad with grilled lamb chops and some rice.
2 medium heirloom tomatoes, cored and cut into 1-inch pieces
1 small red onion, cut into ¼-inch-thick slivers
1 yellow bell pepper, sliced into ¼-inch-thick rings, pith removed
1 English cucumber, peeled and cut into ¼-inch-thick pieces
4 ounces feta cheese, cut into ½-inch cubes
14 oil-cured olives, pitted
2 tablespoons chopped mixed fresh herbs (parsley, mint, dill)
½ teaspoon dried oregano
½ cup Red Wine Vinaigrette (here)
2 teaspoons extra virgin olive oil
Kosher salt
Fresh ground black pepper
12 dolmas (see here), optional
Combine the tomatoes, onion, bell pepper, cucumber, feta, olives, fresh herbs, and dried oregano in a large bowl and toss. Add the vinaigrette and olive oil and toss with your hands or a spoon to coat. Season with salt and pepper and serve with the dolmas, if desired.
VARIATION: ROASTED CHICKEN SALAD WRAP
Pull 10 ounces of roasted chicken, skin on, into bite-sized pieces. Make the Traditional Greek Salad, cutting all of the ingredients into small dice. Toss the chicken with the salad along with an additional ¼ cup Red Wine Vinaigrette and season with salt and pepper. Divide among 4 (10-inch) whole wheat tortillas, arranging the salad down the middle. Wrap the bottom over the salad, fold in one side, and roll up to the top.