Meals Matter

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Contributed By: tiffluu
America's Test Kitchen/ATK

Serves 6 to 8 This salad made without lettuce is known as "country" or "peasant" salad and is served throughout Greece. It's excellent with garden-ripe summer tomatoes.

Ingredients

INGREDIENTS

Vinaigrette

1 1/2 tablespoons Red wine vinegar

1 teaspoon Lemon juice from 1 lemon

2 teaspoons Minced fresh oregano leaves

1/2 teaspoon Table salt

1/8 teaspoon Ground black pepper

1 Medium clove garlic , pressed through garlic press or minced (about 1 teaspoon)

6 tablespoons Olive oil

Salad

1/2 Medium red onion , sliced thin (about 3/4 cup)

2 Medium cucumbers , peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 4 cups)

6 Large vine-ripened tomatoes (about 2 pounds), each tomato cored, seeded, and cut into 12 wedges

1/4 cup Loosely packed torn fresh parsley leaves

1/4 cup Loosely packed torn fresh mint leaves

6 ounces Jarred roasted red bell peppers , cut into 1/2 by 2-inch strips (about 1 cup)

20 Large kalamata olives , each olive pitted and quartered lengthwise

5 ounces Feta cheese , crumbled (1 cup)

Preparation

1. Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.

2. Add tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.

3. Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.

Cook's Notes

*Analysis using light feta*

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