Greek-Taverna Salad

Name: Greek-Taverna Salad
Prep time: 35 min
Total time: 35 min
Ingredients: 1 small red onion, cut into a ½-inch dice (1 cup); 0.5 teaspoon minced garlic (from 1 small clove); Kosher salt and freshly ground pepper; 2 tablespoons fresh lemon juice; 2 tablespoons red-wine vinegar; 1 teaspoon Dijon mustard; 0.25 teaspoon sugar; 0.75 teaspoon dried oregano; 2 tablespoons chopped fresh mint leaves; 0.5 cup extra-virgin olive oil; 2 pounds cocktail tomatoes, quartered (5 cups); 1 pound mini cucumbers (6 to 7), cut into 1-inch pieces (4 cups); 3 orange or yellow bell peppers, or a combination, stems, ribs, and seeds removed, cut into 1-inch pieces (5 cups); 6 ounces feta, crumbled (1 cup); 3 ounces peperoncini (¾ cup)

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By

Martha Stewart Test Kitchen

Updated on September 3, 2020

Greek-Taverna Salad — Photo: Petrina Tinslay

Prep Time:

35 mins

Total Time:

35 mins

Yield:

8 to 10 Serves

Feed a crowd with this colorful chopped Greek-Taverna salad. It can be made up to a day ahead and is perfect for a potluck as there is no lettuce to wilt, just plenty of tomatoes, bell peppers, cucumbers, fresh herbs, and feta in a vibrant, lemony dressing.

Ingredients

1 small red onion, cut into a ½-inch dice (1 cup)
½ teaspoon minced garlic (from 1 small clove)
Kosher salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon sugar
¾ teaspoon dried oregano
2 tablespoons chopped fresh mint leaves
½ cup extra-virgin olive oil
2 pounds cocktail tomatoes, quartered (5 cups)
1 pound mini cucumbers (6 to 7), cut into 1-inch pieces (4 cups)
3 orange or yellow bell peppers, or a combination, stems, ribs, and seeds removed, cut into 1-inch pieces (5 cups)
6 ounces feta, crumbled (1 cup)
3 ounces peperoncini (¾ cup)

Directions

Soak onion in cold water 10 minutes; drain. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a large bowl. Whisk in lemon juice, vinegar, mustard, sugar, oregano, mint, 2 teaspoons salt, and 1/4 teaspoon pepper. Slowly whisk in oil.
Add tomatoes, stirring to fully coat in dressing. Top with cucumbers, bell peppers, feta, peperoncini, and onion. Cover and refrigerate up to 1 day. Toss to combine and evenly coat (or shake vigorously, if using a bowl with a resealable lid) just before serving.