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Pioneer Woman Greek Salad

Pioneer Woman Greek Salad - recipe card
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A vibrant, crisp Greek salad with juicy tomatoes, cool cucumber, briny kalamata olives, and creamy feta cheese, all tossed in a bright lemon-oregano vinaigrette. This refreshing salad is hearty enough for a main course yet light enough for a side dish.

Ingredients

Scale
  • 4 cups (about 1 lb) ripe tomatoes, cut into 1-inch chunks
  • 1 large English cucumber, halved lengthwise, seeded, and sliced 1/2-inch thick (about 2 cups)
  • 1/2 red onion, thinly sliced (about 1 cup)
  • 1 green bell pepper, cut into 1-inch pieces (about 1 cup)
  • 1/2 cup kalamata olives, pitted
  • 4 oz feta cheese, cut into 1/2-inch cubes
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano (preferably Greek)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp Dijon mustard (optional, for emulsification)

Instructions

  1. Prepare the vegetables: Wash and dry the tomatoes, cucumber, and bell pepper. Cut the tomatoes into 1-inch chunks, the cucumber into half-moons after seeding, the bell pepper into 1-inch pieces, and slice the red onion thinly. Place all in a large mixing bowl.
  2. Add the olives and feta: Add the kalamata olives and feta cubes to the bowl. Note: For a more traditional presentation, you can place the feta as a whole slab on top, but cubing it helps distribute the salty creaminess throughout the salad.
  3. Make the vinaigrette: In a small bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard (if using), dried oregano, kosher salt, and black pepper. Whisk until the salt is dissolved and the mustard is fully incorporated.
  4. Slowly stream in the olive oil while continuously whisking to emulsify the dressing. Continue whisking until the mixture is thick and well combined. The dressing should be a uniform, slightly thickened liquid that will coat the vegetables evenly.
  5. Dress the salad: Pour the vinaigrette over the vegetables and feta. Use a large spoon or tongs to gently toss everything together until all the ingredients are evenly coated. Be careful not to break the feta cubes; fold gently.
  6. Taste and adjust seasoning: Taste a piece of tomato and a piece of feta. Adjust with additional salt and pepper if needed. Remember that the olives and feta are salty, so it’s better to start with less salt and add more at the end.
  7. Let it rest: Allow the salad to rest at room temperature for at least 10 minutes. This lets the flavors meld and the vegetables release their juices, creating a light marinade. Toss once more before serving.
  8. Serve: Transfer to a serving bowl or individual plates. If desired, garnish with a sprinkle of extra oregano or a drizzle of olive oil. Serve immediately, as the salad is best fresh. Refrigerate any leftovers for up to 1 day.

Notes

Storage: Store leftover salad in an airtight container in the refrigerator for up to 1 day. The vegetables will soften and release more liquid, so it will not be as crisp. Freezing is not recommended as it will ruin the texture of the vegetables and feta. To revive leftovers, drain excess liquid and add a sprinkle of fresh lemon juice and olive oil. Bring to room temperature before serving for best flavor.

Nutrition

Keywords: Greek salad, horiatiki, pioneer woman salad, Mediterranean salad, feta cheese, kalamata olives, cucumber salad, tomato salad, no-cook recipe, summer salad, vegetarian main course

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-greek-salad-recipe/