Tonja Lee Williams Greek Salad Recipes

GREEK SALAD

Steps:

• Put the cucumbers and tomatoes in separate bowls and pop them in the fridge just until they're cold, about 30 minutes.
• Meanwhile, add the onions to a small bowl. Add the vinegar, 2 tablespoons of the oil, and a healthy pinch of salt, and mix well with your hands. Let the onions sit just until they get pickly, a few minutes.
• In a separate small bowl, stir together the remaining 2 tablespoons of oil, the lemon juice, and a good pinch of salt until the mixture looks creamy. Combine the tomatoes and cucumber in one bowl, pour in the lemon dressing, and toss gently but well.
• Grab a large platter (or 4 to 6 plates) and make a pretty layer of cucumbers and tomatoes, so the colors and types of the vegetables are well divvied up. Give the onions one more toss, then use your hands to add them (reserving their pickly liquid) here and there over the cucumbers and tomatoes. Scatter on the olives and mint. Use your hands to crumble the feta into pieces large, medium, and small as you scatter it on top. Finally, drizzle on the liquid remaining in the onion bowl. Eat straightaway.
• Photo by David Loftus

BIG GREEK SALAD

Steps:

• Whisk the vinegar, lemon juice, oregano and 1/4 teaspoon each salt and pepper in a large bowl; slowly whisk in the olive oil until smooth.
• Add the cucumber, tomatoes, lettuce, olives, caperberries, Peppadews and red onion to the bowl with the dressing and toss. Season with salt and pepper.

GREEK SALAD

Steps:

• Toss 3 quartered tomatoes, some fresh oregano, 2 tablespoons capers (with 3 tablespoons of the liquid), 1 tablespoon sliced pickled peppers (with 1 tablespoon of the liquid), 3 tablespoons olive oil, and salt and pepper. Toss in watercress, sliced scallions and pitted Greek olives.

DAD'S GREEK SALAD

Steps:

• Place tomatoes, cucumbers and onion in a large bowl. In a small bowl, whisk oil, vinegar, salt and pepper and, if desired, oregano until blended. Drizzle over salad; toss to coat. Top with olives and cheese.

GREEK SALAD

Steps:

• Remove the outer leaves of the romaine, reserve for the salad mix. Save the hearts to put the completed salad in. Shred the outer leaves of the lettuce, and add to a mixing bowl with 1/2 the cheese and all of the remaining ingredients. Season with salt and pepper.
• Arrange the lettuce hearts on a serving platter. Fill the leaves with some of the salad, and put the rest of the salad in the center of the serving tray.

GREEK SALAD, THE BEST!

Steps:

• Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
• Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

MY BIG FAT GREEK SALAD

Steps:

• Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
• Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
• While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
• Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
• Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.