There’s something wonderfully simple and straightforward about a Greek Salad. There is nothing complicated about feta, tomatoes and authentic Kalamatas, in fact the salad is also often referred to by the name “country salad” or “peasant salad” for the simplicity and accessibility of the ingredients.
While a Greek Salad doesn’t need anything more than lettuce, tomatoes, feta, and Kalamatas, just about any Greek antipasti or varietal olive can be added to the salad. Similarly, in Greece the salad is typically dressed with nothing more than extra virgin olive oil and vinegar, however other prepared dressings with herbs are often used outside of Greece.
In this chopped variety of Greek Salad, lettuce is eschewed for thinly sliced English cucumber- it includes spicy green pepperoncini and tangy red onions to go with succulent Divina roasted red tomatoes and large, ripe Kalamatas. The dressing is a blend of roasted red tomatoes, their reserved marinade, lemon juice and extra virgin olive oil that matches and intensifies the fresh and lively flavors of the salad itself.
- 1 cup Roasted Tomatoes (marinade reserved)
- 1/4 cup lemon juice
- 1/2 cup Pitted Kalamata Olives
- 1/2 cup Pepperoncini
- 1 English cucumber, thinly sliced
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup parsley, leaves pulled
- 6 oz feta, sliced
- 1 tsp oregano
- Prepare dressing by processing 1∕3 cup of Roasted Tomatoes, lemon juice, and reserved tomato marinade (supplement with EVOO to make 1/2 cup) in a food processor until smooth
- Toss cucumber, fresh tomatoes, remaining roasted tomatoes, olives, red onion, pepperoncini, and parsley
- Arrange feta over top, drizzle with 1-2 tbsp EVOO and sprinkle with oregano
- Serve with dressing