Classic Greek Salad

Name: Classic Greek Salad
Yield: 4 servings
Ingredients: 2 pounds large, ripe tomatoes (a mix of varieties, if you’d like), stemmed, cored and cut into bite-size chunks or wedges; 1 pound (about 3 cups) cherry or grape tomatoes (a mix of colors, if you’d like), halved; 1 green bell pepper, stemmed, seeded and thinly sliced; 1 large cucumber (12 ounces), peeled and cut into 1/2-inch-thick rounds; 1 medium red onion (8 ounces), halved and thinly sliced; 12 pitted kalamata olives in brine, rinsed and drained; 6 pepperoncini, stemmed and sliced (optional); 1/2 teaspoon fine salt, plus more to taste; 1/3 cup extra-virgin olive oil; 5 ounces feta, preferably Greek sheep’s milk or sheep’s/goat’s milk blend, in 1 block; 2 teaspoons fresh oregano leaves (or 1/2 teaspoon dried)

Serves 4

Recipe by Joe Yonan · Adapted from a recipe by cookbook author and TV host Diane Kochilas (My Greek Table)

cucumbers tomatoes

Ingredients

2 pounds large, ripe tomatoes (a mix of varieties, if you’d like), stemmed, cored and cut into bite-size chunks or wedges
1 pound (about 3 cups) cherry or grape tomatoes (a mix of colors, if you’d like), halved
1 green bell pepper, stemmed, seeded and thinly sliced
1 large cucumber (12 ounces), peeled and cut into 1/2-inch-thick rounds
1 medium red onion (8 ounces), halved and thinly sliced
12 pitted kalamata olives in brine, rinsed and drained
6 pepperoncini, stemmed and sliced (optional)
1/2 teaspoon fine salt, plus more to taste
1/3 cup extra-virgin olive oil
5 ounces feta, preferably Greek sheep’s milk or sheep’s/goat’s milk blend, in 1 block
2 teaspoons fresh oregano leaves (or 1/2 teaspoon dried)

From the farm shop

Grown at Full Belly — add these to your box.

Method

Thanks to CSA member Dave for sharing this with us. He said “this classic Greek salad from the Washington Post is perfect for this time of year. This recipe provides more advice and opinions than instructions, so it's very informative.”

The secrets to a good Greek salad: Make it in season, when tomatoes are at their best, and use the best-quality feta — preferably sheep’s milk or a mix of sheep’s and goat’s milk — and extra-virgin olive oil. Then you’ll understand just how the classic combination — which also includes onion, cucumber (in big chunks for maximum juicy crunch), green pepper and olives — came to be so beloved in so many places around the world. If you'd like, serve with your favorite bread, for dipping into the juices at the bottom of the bowl.

1
In a large salad bowl, build the salad by layering the tomatoes, bell pepper, cucumber and onion. Add the olives and pepperoncini, if using, sprinkle with the salt and drizzle with the olive oil. Top with the feta square and sprinkle with the oregano.
2
Break up the feta and toss the salad immediately before serving. (Alternatively, let guests break oﬀ pieces of the feta when they serve themselves.) Season with more salt as needed.

From the farm's kitchen

View the original recipe