I can’t ever remember meeting a fellow eater who didn’t love feta cheese. Briny, savory and with a substantial mouth-feel, feta is in a class by itself. The basic sheep’s milk cheese is satisfying, and the perfect star for a fresh, Greek-inspired, nutrient-rich salad… You know, so there’s less guilt about the majority ingredient being cheese.
Since moving back to Los Angeles a few months ago, we’ve taken to the convenience of having a Whole Foods market within walking distance. If you’ve experienced the chains prepared foods buffet, you know what I’m talking about. If not, just picture, healthy, delicious salads, sides and hot main courses ready to go when you’re ready to eat. It’s where I realized what a tasty (yet simple) concoction a Greek salad recipe can be. And as you may have noticed, my motto is always I can make that even better at home for less!
For a step-by-step of how best to hack into bell peppers, see below. And to achieve a salad of this nature with the best possible flavor, choose organic, fresh bell peppers and tomatoes and the best olive oil and vinegars you are willing to drop dough on (or just ask for nice bottles on birthdays and holidays like I do).
Perhaps the best part about a salad of this nature – and the reason I find it worth sharing – is that you can make it on the weekend and eat it through the beginning of the week. You know, when school and work get in the way of food preparation. And when you could really benefit from a nice mouthful of feta cheese!
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, diced and rinsed with cold water
- 3 Roma tomatoes, seeds removed and diced
- 1 block of feta cheese, cubed
- 1/2 cup Kalamata olives, halved lengthwise
- 2 tablespoons of fresh thyme leaves
- 2 tablespoons of dried or fresh oregano
- Red wine vinegar
- Balsamic vinegar
- Extra-virgin olive oil
- Salt and pepper, to taste
- Combine peppers, olives, onion and tomatoes in a large bowl. Season with salt and pepper and toss to combine.
- Drizzle with olive oil and vinegars to taste – just to moisten the salad, you don’t want too much excess dressing in the bottom of the bowl.
- Add feta cheese and herbs and gently toss to combine. Store chilled for up to four days.
Technique: Slicing a bell pepper for maximum yield
First slice the top off as thinly as possible and save the flesh.
Then run your knife vertical from top to bottom down the pepper to create an entry point…
Pressing your knife firmly against the inside of the flesh, carefully slice horizontally to remove the inside rib and seeds in one long motion…
You should get something like this… and then you may do with it as you wish!