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Greek-Taverna Salad
Credit:
Petrina Tinslay
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
1 small red onion, cut into a 1/2-inch dice (1 cup)
1/2 teaspoon minced garlic (from 1 small clove)
Kosher salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon sugar
3/4 teaspoon dried oregano
2 tablespoons chopped fresh mint leaves
1/2 cup extra-virgin olive oil
2 pounds cocktail tomatoes, quartered (5 cups)
1 pound mini cucumbers (6 to 7), cut into 1-inch pieces (4 cups)
3 orange or yellow bell peppers, or a combination, stems, ribs, and seeds removed, cut into 1-inch pieces (5 cups)
6 ounces feta, crumbled (1 cup)
3 ounces peperoncini (3/4 cup)
Gallery
Greek-Taverna Salad
Credit:
Petrina Tinslay
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Serves 8 to 10
Gallery
Greek-Taverna Salad
Credit:
Petrina Tinslay
Greek-Taverna Salad
Credit:
Petrina Tinslay
Greek-Taverna Salad
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Serves 8 to 10
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 1 small red onion, cut into a 1/2-inch dice (1 cup)
- 1/2 teaspoon minced garlic (from 1 small clove)
- Kosher salt and freshly ground pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons red-wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sugar
- 3/4 teaspoon dried oregano
- 2 tablespoons chopped fresh mint leaves
- 1/2 cup extra-virgin olive oil
- 2 pounds cocktail tomatoes, quartered (5 cups)
- 1 pound mini cucumbers (6 to 7), cut into 1-inch pieces (4 cups)
- 3 orange or yellow bell peppers, or a combination, stems, ribs, and seeds removed, cut into 1-inch pieces (5 cups)
- 6 ounces feta, crumbled (1 cup)
- 3 ounces peperoncini (3/4 cup)
Directions
Soak onion in cold water 10 minutes; drain. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a large bowl. Whisk in lemon juice, vinegar, mustard, sugar, oregano, mint, 2 teaspoons salt, and 1/4 teaspoon pepper. Slowly whisk in oil.
Add tomatoes, stirring to fully coat in dressing. Top with cucumbers, bell peppers, feta, peperoncini, and onion. Cover and refrigerate up to 1 day. Toss to combine and evenly coat (or shake vigorously, if using a bowl with a resealable lid) just before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Greek-Taverna Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
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All Reviews for Greek-Taverna Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
