Greek Salad with a Kalamata Oil & Oregano Balsamic Vinaigrette
Marinating the ingredients separately before combining them infuses flavor and also releases the natural goodness in a salad like this, so everything shines when all the parts come together.
If you’re looking for a way to make this dish vegan friendly or simply to cut out the dairy, try using cubed tofu.
For more recipes featuring our oregano white balsamic, click here.
For more recipes featuring our garlic olive oil, click here.
Greek Salad with a Kalamata Oil & Oregano Balsamic Vinaigrette
Marinating the ingredients separately before combining them infuses flavor and also releases the natural goodness in a salad like this, so everything shines when all the parts come together. If you’re looking for a way to make this dish vegan friendly or simply to cut out the dairy, try using cubed tofu. Serves 4 to 6.
Ingredients
Ingredients:
- 1 pint baby heirloom tomatoes halved; larger tomatoes quartered
- Salt to taste
- About 3/4s of an English cucumber
- About 1/4 of a red onion very thinly sliced (use a mandoline, if possible)
- 1/2 Tbsp fresh lemon juice plus wedges for serving
- 1/3 cup halved Kalamata olives
- 3 Tbsp Sigona’s Fresh Press extra virgin olive oil such as the seasonal Greek Kalamata Robusto, plus more for drizzling
- 1 Tbsp Sigona’s Oregano white balsamic
- 3 tsp fresh oregano plus more for sprinkling
- Freshly ground pepper to taste
- 4 to 6 oz. block feta cubed
Instructions
- In a large bowl, salt the tomatoes and allow to set at room temperature for about 20 minutes.
- For a fancy flair, drag a fork lengthwise down the peel of a cucumber, creating deep grooves. Halve the cucumber lengthwise, then halve the slices again. Dice the cucumber on the bias into pieces about 1/4” thick. Combine the cucumber and onion with the balsamic and lemon juice; toss to coat. Allow to marinate, stirring occasionally, for 20 minutes.
- Add the cucumber mixture to the tomatoes, along with the olives, oregano and pepper. Drizzle in the olive oil and toss well to coat. Allow to marinate in the fridge for at least 30 minutes.
- Just before serving, stir in the feta, drizzle with more olive oil and finish with a sprinkling of fresh oregano. Serve with a fresh lemon wedge, if desired.
Tried this recipe?Let us know how it was!
