New-and-Improved Greek Salad
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 2 tbsp. red wine vinegar
- kosher salt, freshly ground pepper
- 3/4 cup extra-virgin olive oil, divided
- 1 small lemon, thinly sliced into rounds, seeds removed
- 8 oz. feta
- 1 tbsp. chopped oregano
- 4 jimmy nardello or other sweet italian frying peppers
- 1 small red onion, very thinly sliced
- 1 large japanese or armenian cucumber or 2 medium persian cucumbers, peeled, cut into 1â½" pieces
- 1 lb. small tomatoes (such as sun gold and/or cherry), some halved, some left whole
- Carbohydrate 14 g(5%)
- Cholesterol 50 mg(17%)
- Fat 53 g(82%)
- Fiber 4 g(15%)
- Protein 10 g(20%)
- Saturated Fat 14 g(71%)
- Sodium 767 mg(32%)
- Calories 559
Preparation 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. 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. 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. 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.
Preparation 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. 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. 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. 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.
