Greek Salad

From Cook's Country | April​/May 2008

Why this recipe works:

Too often, Greek salads suffer from pale lettuce, watery tomatoes and cucumbers, and a greasy pool of dressing at the bottom of the bowl. We wanted to breathe new life into this tired pizza parlor staple. To reduce the amount of liquid released from the vegetables, we seeded the cucumbers and… read more

Too often, Greek salads suffer from pale lettuce, watery tomatoes and cucumbers, and a greasy pool of dressing at the bottom of the bowl. We wanted to breathe new life into this tired pizza parlor staple. To reduce the amount of liquid released from the vegetables, we seeded the cucumbers and used fleshy cherry tomatoes rather than the larger (and juicier) tomatoes that some Greek salad recipes call for. The taste of raw onion can overpower the other ingredients in a Greek salad recipe, so we marinated sliced onion in the dressing for 20 minutes to tame its harshness. For creamier dressing with better cling, we added a bit of plain whole-milk yogurt. And blending some of the feta cheese into the dressing ensured that every bite of our Greek Salad had tangy cheese flavor.

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Serves 4

We prefer the richness of whole-milk yogurt, but low-fat and nonfat plain yogurt are acceptable substitutes.

Ingredients

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