I love a good Greek salad. This recipe will serve 4 if you plan on it being the main dish, but probably double that if it's just a side salad.
What you will need
1 tsp chopped fresh Oregano
1 Tbsp minced Shallot
2 Tbsp Red Wine Vinegar
1/2 cup Olive Oil
½ Red Onion
1 English Cucumber
1 Bell Pepper
10 oz. Cherry Tomatoes
6 oz. Kalamata Olives
4 oz. Feta
Salt and Pepper as needed(Nutritional facts 184 calories, 11.38 g fat, 17.94 g carbohydrates, 5.48 g protein, 11 mg cholesterol, 328 mg sodium)
How to cook
In a mixing bowl, combine minced shallot and chopped oregano with red wine vinegar. Whisk in the olive oil in a thin stream. Season with salt and pepper.
For salads, I like to slice onion longitudinally to maintain a little texture. Peel, remove both tips, and slice finely, angling the knife towards the axis as much as possible.
How to Slice An Onion Longitudinally
There are a ton of ways to cut an onion. Over time, you tend to favor different cuts for different dishes. I favor longitudinal slices for stews and braises because they provide a little more texture than slicing at latitude. The difference is subtle, but I think it's worth looking at.
Remove the cucumber tips and peel the cucumber. Slice in half lengthwise. Scrape away the seeds with a spoon. Slice to about 1/4" in width.
Slice the bell pepper in half. Cut away the seed packet. Slice the pepper into strips, perpendicular to the rib.
How to Cut Bell Peppers for Salad
I'm a little specific about how I cut bell peppers for salads. If you're going to cook the peppers, a standard wide julienne yields a better texture, but if you're going to be eating them raw, I like to slice perpendicular to the rib. The results are just crisper in my opinion, and often shorter. Take a look.
Rinse the tomatoes, and cut them in half.
Remove the olives from their liquid. Halve the olives, or give them a rough chop.
Mix up all of the vegetables and toss in the feta.
Pour the vinaigrette over the top.
Mix it up and adjust the seasoning.