Best ever traditional Greek salad with cucumbers, bell peppers, tomatoes, red onion, kalamata olives and feta cheese. This easy salad is dressed with a oregano vinaigrette, and offers an option to add torn pieces of toasted garlic bread, panzanella style.
1/4 cupgood quality red wine vinegar,I used Cabernet red wine vinegar
1/2cupgood quality extra-virgin olive oil
Traditional Greek Salad
Slice the cucumber in half across its diameter into 2 long rounds. Slice the two pieces in half lengthwise, revealing the seeds. Using a spoon, gently scrape out the seeds. This prevents the salad from becoming too watery. Slice the cucumbers into small diced pieces. Place in a large bowl.
Add the bell pepper, tomatoes, red onion, and kalamata olives, and lightly toss.
Dress the salad with 1/2 of the Greek Oregano Vinaigrette (below), and toss well. Marinate the salad at room temperature in the vinaigrette for at least 30 minutes - longer is even better. Approximately 15 minutes before serving, add the Toasted Torn Garlic Bread (below), if using, and toss with the remaining Greek Oregano Vinaigrette. Add the feta and very lightly toss.
Toasted Torn Pieces of Garlic Bread, Optional
Line a baking sheet with parchment paper.
Tear the slices of Ciabatta into bite-sized pieces and place in a bowl. Whisk together the garlic and olive oil, and pour over the bread pieces. Toss until coated.
Spread the coated bread pieces on the baking sheet so they don't overlap (it's fine for them to touch). Turn on your oven's broiler, slide the baking sheet into the oven, and bake until toasted, turning the bread pieces as needed. Depending on the size of the bread pieces, this could take anywhere from 5 to 10 minutes. Set aside.
Greek Oregano Vinaigrette
In a medium bowl, whisk together all of the ingredients except the olive oil. Drizzle the olive oil into the vinaigrette while whisking.
The total calories calculated do not include the optional garlic bread.