New-and-Improved Greek Salad

New-and-Improved Greek Salad

Ingredients

  • ¾ cup extra-virgin olive oil

    divided

  • 1 small lemon

    thinly sliced into rounds, seeds removed

  • 8 oz. feta
  • 1 Tbsp. chopped oregano
  • Kosher salt

    freshly ground pepper

  • 4 Jimmy Nardello or other sweet Italian frying peppers
  • 1 small red onion

    very thinly sliced

  • 1 large Japanese or Armenian cucumber or 2 medium Persian cucumbers

    peeled, cut into 1½" pieces

  • 1 lb. small tomatoes

    some halved, some left whole, such as Sun Gold and/or cherry

  • 2 Tbsp. red wine vinegar

Directions

  1. 1

    Heat ¼ cup oil in a large skillet over medium-high. Add lemon slices and cook until lightly charred around the edges, about 2 minutes per side. Transfer lemon slices to a medium bowl. Set aside skillet with oil.

  2. 2

    Break feta into large pieces and add to bowl with charred lemons along with oregano and remaining ½ cup oil; season mixture lightly with salt and generously with black pepper. Toss very gently to coat and set aside.

  3. 3

    Set reserved skillet over medium-high heat and add frying peppers. Cook, shaking pan occasionally, until skins are lightly charred and flesh is tender, 6–8 minutes. Transfer peppers to a cutting board and let cool slightly, then cut in half lengthwise.

  4. 4

    Toss onion, cucumber, tomatoes, vinegar, and a large pinch of salt in a large bowl. Add frying peppers and lightly toss again to combine. Transfer salad to a platter and scatter marinated feta with lemon slices and oil over.

New-and-Improved Greek Salad

New-and-Improved Greek Salad

4.9(10)

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 10 ratings

bonappetit.com
4.9(10 reviews)
View original recipe

Rating Breakdown

About this Recipe

Looking for a truly vibrant and refreshing salad that transcends the everyday? This New-and-Improved Greek Salad recipe offers a brilliant take on a beloved classic, promising a dining experience that's both familiar and wonderfully elevated.

Why This Recipe Works

This salad isn't just an ordinary mix of greens and cheese; it shines through its thoughtful selection of peak-season produce and the clever integration of flavors. The inclusion of thinly sliced lemon rounds alongside creamy feta and fragrant oregano ensures a brightness and depth that truly sets it apart, allowing each ingredient to contribute to a harmonious whole.

What to Expect

Prepare your palate for a symphony of fresh, Mediterranean flavors. You'll enjoy the juicy burst of small, sweet tomatoes, the cool, crisp texture of Japanese or Persian cucumbers, and the gentle, sweet crunch of Jimmy Nardello or other mild Italian frying peppers. The tang of red wine vinegar and the richness of extra-virgin olive oil bind these elements together, while generous cubes of feta provide a salty, creamy counterpoint, making every bite an invigorating delight.

Customization & Variations

While the specific ingredients are chosen for their optimal contribution, you can easily adapt this salad to your pantry or preferences. Feel free to use your favorite small tomato varieties if Sun Golds or cherries aren't available, ensuring some are halved and some left whole for varied texture. If Jimmy Nardello peppers are hard to find, any other sweet Italian frying pepper will be a great substitution. For the cucumber, Japanese, Armenian, or Persian varieties all offer a delightful crispness.

Serving & Context

This salad is a showstopper on its own as a light lunch, or it makes an exceptional accompaniment to grilled chicken, fish, or a hearty vegetarian spread. Its refreshing qualities make it perfect for warmer weather gatherings or as a bright, zesty counterpoint to richer main dishes.

Frequently Asked Questions