Caprese-style Greek salad
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We borrowed the elegant layered look of one of our favourite salads, the tomato and bocconcini Caprese, and applied it to another Mediterranean favourite.
- Place garlic in a small bowl. Whisk in vinegar, oregano, salt, pepper and sugar. Slowly whisk in oil. Slice tomatoes, cucumber, green pepper and onion into thick rounds. Cut feta into 4 thick slices, then halve slices, forming large triangles.
- Casually arrange tomatoes and vegetables on individual salad plates or a large platter. Lay the cheese on the side of the salad. If making ahead, cover and refrigerate both dressing and salad up to 1 day. Just before serving, drizzle both salad and cheese with dressing.
Nutrition (per serving)
- 9 g,
- 10 g,
- 30 g,
- 2 g,
- 733 mg.