New-and-Improved Greek Salad
A fresh and vibrant take on the classic Greek salad featuring charred lemons, marinated feta, and sweet Italian peppers. This colorful dish combines crisp cucumbers, juicy tomatoes, and red onions with a generous drizzle of olive oil and red wine vinegar.
Ingredients
- •¾ cup extra-virgin olive oil
- •1 small lemon
- •8 oz feta
- •1 Tbsp chopped oregano
- •to taste Kosher salt and pepper
- •4 whole Jimmy Nardello peppers
- •1 small red onion
- •1 large cucumber
- •1 lb small tomatoes
- •2 Tbsp red wine vinegar
Cooking Instructions
- 1.
Heat 1/4 cup oil in a large skillet over medium-high. Add lemon slices and cook until lightly charred around the edges, about 2 minutes per side. Transfer lemon slices to a medium bowl. Set aside skillet with oil.
5 min
- 2.
Break feta into large pieces and add to bowl with charred lemons along with oregano and remaining 1/2 cup oil; season mixture lightly with salt and generously with black pepper. Toss very gently to coat and set aside.
3 min
- 3.
Set reserved skillet over medium-high heat and add frying peppers. Cook, shaking pan occasionally, until skins are lightly charred and flesh is tender, 6-8 minutes. Transfer peppers to a cutting board and let cool slightly, then cut in half lengthwise.
8 min
- 4.
Toss onion, cucumber, tomatoes, vinegar, and a large pinch of salt in a large bowl. Add frying peppers and lightly toss again to combine. Transfer salad to a platter and scatter marinated feta with lemon slices and oil over.
5 min
