Country-Style Greek Salad

Name: Country-Style Greek Salad
Yield: Serves 6 to 8
Cuisine: Greek
Ingredients: 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; 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)

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Appears in Cook's Illustrated September/October 2002

SERVES6 to 8

TIME25 minutes, plus 20 minutes marinating

WHY THIS RECIPE WORKS

Most versions of Greek salad consist of iceberg lettuce, chunks of green pepper, and a few pale wedges of tomato, sparsely dotted with cubes of feta and garnished with one forlorn olive of questionable heritage. For our Greek salad, we aime...

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