5
4 large tomatoes
1 small red onion
1/3 cup olive oil
3 tbsp red-wine vinegar
3 garlic cloves, crushed
1/2 tsp granulated sugar, or brown sugar
1 tsp dried oregano leaves
1/4 tsp salt
1/4 tsp fresh-ground black pepper
1/4 tsp cayenne pepper
1 tsp anchovy paste, optional
10 cups bite-sized mixed greens, such as leaf lettuce, romaine, escarole and arugula
2 green onions, thinly sliced
1/3 cup small Mediterranean-style black olives
1/4 cup fresh mint leaves, coarsely chopped (optional)
1 green bell pepper
2-Jan English cucumber
1 cup small cubes feta, about 125 g
Cut unpeeled tomatoes in half. Squeeze out seeds and juice and discard. Then, cut tomatoes into bite-size pieces. Very thinly slice red onion.
Measure all dressing ingredients into a medium-size bowl. Whisk until blended, then gently stir in tomatoes and red onion. Let mixture stand at room temperature, uncovered, for at least 1 hour, or preferably several hours, to allow tomatoes to soften and soak up dressing flavors. Stir occasionally.
Prepare salad by combining salad greens, green onions, olives and mint, if using, in a large bowl. Seed green pepper. Cut pepper and unpeeled cucumber into chunks and add to salad.
Just before serving, pour entire marinated tomato mixture, including juices, over salad greens mixture. Sprinkle feta cheese overtop and toss until evenly mixed. Serve right away.
Calories 259, Protein 6.4g, Carbohydrates 17.6g, Fat 19.8g.
Briny black olives contrasting with assertive fresh mint and garlicky marinated tomatoes make this particular Greek salad worth the marinating time.
Marinate tomatoes and leave at room temperature for up to 3 hours, or refrigerate for up to 1 day. Combine greens and green onions in a large bowl or bag and refrigerate, covered, for up to 1 day. Combine chopped green pepper and cucumber in a separate bag and refrigerate for up to 1 day. Just before serving, chop mint and combine with salad greens, pepper mixture and olives. Toss with marinated tomato mixture and feta cheese until evenly mixed.