A tomato and cucumber salad with red onion, olives and feta tossed in a Greek-style dressing.
(Almost Greek-Style) Tomato, Cucumber and Olive Salad
I'm always up for making different kinds of salads using tomatoes, cucumbers, or both!
I saw this Horiatiki Salata aka Hearty Greek Salad on the America's Test Kitchen channel on Roku one day recently and thought it looked so good I needed to make it right away!
Only thing is, I didn't have everything on hand that it called for though, so I had to make some adjustments, which is why I say this is an "almost" Greek-style salad.
Let me be honest here too.
I eat cucumber and tomato salads all summer long although I admit, I actually don't recall thinking about adding olives to them. I do love olives, so for me, it was a natural add, and I'm glad I saw this recipe because I really enjoyed it. Plus, it's something different to try!
Here's what you'll need to make my (Almost Greek-Style) Tomato, Cucumber and Olive Salad:
- 1/2 large red onion, sliced thin
- 2 large slicing tomatoes
- 2 medium mini cucumbers, unpeeled
- 1-1/4 teaspoons kosher salt, divided
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup pitted kalamata (or stuffed manzanilla olives)
- 1/4 cup extra-virgin olive oil, plus more to garnish as desired
- Feta (or Gorgonzola cheese), crumbled
I'm not the biggest fan of red onion because they are so harsh, and generally speaking I use sweet onions over yellow too for that very same reason. Since I learned about this trick from an episode of America's Test Kitchen though, I'm finding myself using red onions more often.
Soaking sliced red onion in iced water and a pinch of baking soda for 15 minutes draws out the sulfur compounds and really tones down the harshness. Just be sure to rinse well and then pat dry. I used a mandolin to slice my onions.
Meanwhile, cut tomatoes into large chunks and add to a colander over a plate.
Top with cucumbers and toss with 1/2 teaspoon of the salt.
Set aside and let rest for 30 minutes.
One of the substitutes I had to make was to use the olives I had on hand, so instead of kalamata olives I used manzanilla olives.
Whisk together the vinegar, oregano, black pepper, and remaining salt together in separate small bowl. Pour any accumulated juices from the tomatoes into the vinegar mix.
In a large bowl, add the drained tomatoes and cucumbers.
Drain ice and water from the onion and pat dry. Add onions and olives.
Add the vinegar mix.
Toss.
Drizzle with olive oil.
Toss, taste and add salt and pepper as needed.
Transfer to serving platter and top with the feta or gorgonzola cheese. Drizzle a little extra virgin olive oil on top and sprinkle with extra oregano if desired.
For more of my favorite salads, check out the collection on my Pinterest page!
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