For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil 

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar,
salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta
and olives and toss lightly. Set aside for 30 minutes to allow the flavors
to blend. Serve at room temperature.  

Skewered Greek Salad
Giada De Laurentis
Food Network Show: Giada at Home
Episode: Art House
Total Time: 10 min
Prep 10 min
Yield: 4 to 6 servings
Level: Easy 

Skewers:
24 grape or small cherry tomatoes
3 ounces [cold] feta cheese, cut into
12 (1/2-inch) cubes
12 pitted kalamata olives
1/2 small red or sweet onion,
cut into 12 (1/2-inch) pieces
2 teaspoons chopped fresh
oregano leaves
Special equipment:
12 (6-inch) bamboo or wood skewers

Vinaigrette:
2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons chopped fresh oregano leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper 

For the Skewers: Thread the skewers starting with a tomato, then a piece
of feta cheese, an olive, a piece of onion and finish with another tomato.
Repeat with the remaining ingredients.
For the Vinaigrette: In a small bowl, mix together the lemon juice, red
wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste. Arrange the skewers on a serving
platter. [Just before serving] spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.  

Dakos (Greek Bread Salad)
Recipe courtesy Bobby Flay
Food Network Show: Boy Meets Grill
Episode: Guys' Poker Night
Total Time: 45 min
Prep 10 min
Inactive 30 min
Cook 5 min
Yield: 6 to 8 servings
Level: Easy

1 loaf country bread, sliced into 1/2-inch thick slices
1 cup Greek olive oil, plus more for brushing on bread
Salt and freshly ground pepper
1/4 cup fresh lemon juice
1 tablespoon chopped fresh dill, plus more for garnish
2 English cucumbers, quartered and cut into 1/2-inch dice
2 ripe beefsteak tomatoes, cut into 1/2-inch dice
1 red onion, peeled, halved and thinly sliced
12 ounces feta cheese, crumbled
Chili oil, for drizzling, optional 

Preheat the grill. Brush the bread with oil on both sides and season
with salt and pepper. Grill bread on both sides until lightly golden
brown. Remove the bread to a platter and let sit at room temperature
to get slightly hard.
Meanwhile, whisk together 1 cup olive oil, lemon juice, and dill in a
medium bowl. Season, to taste with salt and pepper. Fold cucumber, tomatoes, onion, and feta into the oil mixture and let stand at room
temperature for 30 minutes. Spoon the mixture over the bread.
Garnish with additional dill and drizzle with chili oil, if desired.
Serve immediately. 

 Featured Archive Recipes:
Baba Ghannouj
Cucumber Yogurt Dip ("Tzatziki")
Goat Cheese with Herbed Olive Oil
Hummus
La (Vraie) Salade Niçoise
Marinated Black and Green Olives
Marinated Mozzarella, Roasted Bell
Pepper and Olive Brochettes
Mezéthes... (Greek Appetizers)
Salad Dressings
Panzanella (Union Square Cafe)

Index - Salad Recipe Archives
Index - Salad Dressing Recipes
Index - Mexican Recipe Collection
Daily Recipe Index
Recipe Archives Index
Recipe Search