This is such a simple salad that there’s no need for me to share a bunch of tips and tricks, although I will reiterate the most important instruction of all. Be sure to toss the salad with the vinegar first, before adding the olive oil. If you don’t, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list below as a very rough outline.
If you need to make this the day before, I suggest making the dressing separate, and then mixing everything before the event. I think this should only be dressed about 30 to 60 minutes before service for maximum enjoyment, but that’s just my approach, and some folks prefer an overnight marination. Regardless of how long you let your ingredients “marry,” you’re going to be enjoying one amazing salad, which is why I really do hope you give this a try soon. Enjoy!
Ingredients for 1 Big Fat Greek Salad:
2 large English cucumbers
2 cups halved cherry tomatoes
1/4 red onion, thinly sliced
1/2 red bell pepper, diced
1 cup sliced olives
2 tablespoons minced fresh oregano, or 1/2 teaspoon of dried
salt, freshly ground black pepper, cayenne to taste
1/4 cup red wine vinegar, or to taste
1/3 cup olive oil, or to taste
4 to 6 ounces feta cheese