Sharp Red Wine Vinegar Greek Salad

By Sprig Originals ✓ · cooked up in Sprig

A no-cook Greek salad built the way a good deli counter does it: the tomatoes and cucumbers get salted first so they release their juices, which then thin and season a punchy red wine vinegar and dried oregano dressing. Big slabs of feta go on top instead of crumbles, and nothing goes soggy because the vegetables were already drained.

Ingredients

• 1 1/4 lb ripe tomatoes (about 3 medium, or 2 cups cherry tomatoes)
• 1 large English cucumber (about 12 oz)
• 1 tsp kosher salt

• 3 tbsp red wine vinegar
• 1 tbsp dried oregano, preferably Greek
• 1 small garlic clove, finely grated
• 1/2 tsp Dijon mustard
• 1/4 tsp black pepper, freshly ground
• 1/3 cup extra-virgin olive oil

• 1/2 medium red onion, sliced paper-thin
• 1 medium green bell pepper, cored and cut into thin rings
• 1/2 cup Kalamata olives, pitted
• 6 oz block feta in brine
• 2 tbsp fresh flat-leaf parsley leaves
• flaky sea salt, for finishing
• warm pita or crusty bread, for serving (optional)

Instructions

1. Core the tomatoes and cut them into thick wedges or 1-inch chunks (halve cherry tomatoes). Trim the cucumber and cut it into 1/2-inch half-moons — leave the skin on for crunch. Put both in a colander set over a bowl, toss with the 1 teaspoon kosher salt, and let drain at room temperature for 20 to 30 minutes. This is the whole trick: it seasons the vegetables from the inside and pulls out the water that would otherwise dilute your dressing.
2. While the vegetables drain, soak the sliced red onion in a small bowl of cold water for 10 minutes, then drain well and pat dry. This tames the raw bite without cooking anything.
3. Measure the drained tomato-cucumber liquid — you should have 2 to 4 tablespoons. Pour it into a jar or small bowl and add the red wine vinegar, dried oregano, grated garlic, Dijon, and black pepper. Whisk or shake and let it sit 5 minutes so the oregano rehydrates and blooms.
4. Whisk in the olive oil in a slow stream until the dressing looks glossy and slightly thickened. Taste it: it should be aggressively sharp, right at the edge of too tangy — the feta and vegetables will soften it. Add another teaspoon of vinegar if it tastes flat, but do not add salt yet.
5. In a wide, shallow serving bowl, combine the drained tomatoes and cucumbers, the onion, bell pepper rings, and olives. Pour over about three-quarters of the dressing and toss gently with your hands so nothing gets bruised.
6. Cut the feta into two or three thick slabs (about 1/2 inch) rather than crumbling it, and lay them across the top of the salad. Spoon the remaining dressing over the cheese and let it soak in for 2 minutes.
7. Scatter over the parsley leaves, a pinch of flaky sea salt, and one more pinch of dried oregano rubbed between your fingers. Serve immediately at cool room temperature, with warm pita or bread to mop the vinegary juices at the bottom of the bowl.

Chef's tips

Nutrition (per serving, estimated)

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