Greek Salad with Oregano Vinaigrette
Recipe by Eliza Ayres
Eliza is a Philadelphia-based food stylist, private chef and recipe developer. Her cooking is rooted in seasonality and inspired by market vegetables.
Ingredients
1 block of feta
2 heirloom tomatoes, room temperature
2 white or green slicing cucumbers
1 green bell pepper
1 tropea onion
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil, plus more for the feta
1 garlic clove, finely grated
1 tablespoon fresh or dried oregano
1 lemon
Small bunch of fresh dill, parsley, or mint (or a combination)
sumac or za’atar
Optional pita croutons
2 pita breads, cut into pieces
2 tablespoons extra virgin olive oil
Method + Assembly
1. Start by marinating the feta. Place on a plate or shallow dish and drizzle generously with olive
oil. Sprinkle with sumac or za’atar and fresh oregano if you have it. Set aside while you prepare
the salad.
2. Thinly slice the onion and toss with the red wine vinegar. Allow it to lightly pickle while you
prepare the salad
3. Make the pita croutons (optional). Preheat oven to 400. Gently tear or cut the pita into rough
pieces and toss with 3 tablespoons of olive oil, salt and pepper. Spread on a sheet pan and toast
for about 10 minutes, or until crisp and golden.
4. Cut the tomatoes into large, angular cuts. Halve the cucumbers, gently smash them with the
back of your knife, then cut into chunky pieces on a bias. Cut the bell pepper into wide strips.
5. Whisk together the remaining red wine vinegar with the olive oil, grated garlic, oregano and a
squeeze of lemon. Season with salt and pepper and adjust as needed.
6. Toss all the ingredients with the oregano vinaigrette and fresh herbs. Transfer to a serving
platter and top with the marinated feta.
