Good Greek salad is probably my favorite salad, big chunks of full-flavor vegetables and cheese and a non-intrusive dressing. No lettuce. This recipe came from a Cooks Illustrated email. I'm very happy with it just the way it is, except I prefer the bell pepper cut in chunks rather than strips. Also, if you don't have garden-fresh tomatoes, I'd use plum tomatoes and NOT cherry or grape tomatoes.
Originally Posted by Cooks Illustrated
'It's All Greek to Me' Tomato Salad
If you prefer, use the sweeter-tasting red bell pepper instead of the more traditional green pepper in this salad.
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Table salt and ground black pepper
1 pound tomatoes , cored and cut into 1-inch chunks (or 1 pound cherry or grape tomatoes, cut in half)
1/2 seedless cucumber , halved lengthwise and cut crosswise into 1/4-inch slices
1/2 green bell pepper , seeded and cut into thin strips
3/4 cup pitted kalamata olives , chopped
1 1/2 cups crumbled feta cheese
Whisk oil, vinegar, lemon juice, oregano, and salt and pepper to taste in small bowl. Place tomatoes, cucumber, pepper, and olives in large bowl. Add vinaigrette and toss until evenly coated. Gently toss in cheese and adjust seasonings. Serve.