Greek Salad

Ingredients

• 3/4 pound crunchy cucumbers without big seeds (preferably a few varieties), peeled and cut into irregular 3/4-inch pieces
• Generous 1 pound mixed heirloom tomatoes, halved, cored, trimmed of any pale bits, and cut into irregular 1-inch pieces
• 1/4 pound cherry tomatoes (about 3/4 cup), halved through the stem end if large
• 2 slender spring onions, green tops and root ends trimmed, bulbs cut into 1/4-inch-thick rounds and separated into rings (about 1/2 cup)
• 2 slender spring onions, green tops and root ends trimmed, bulbs cut into 1/4-inch-thick rounds and separated into rings (about 1/2 cup)
• 2 tablespoons Banyuls vinegar (available at specialty shops and online)
• 4 tablespoons extra-virgin olive oil
• Maldon or another flaky sea salt
• 1 tablespoon lemon juice
• 20 or so Nicoise olives, firmly pressed with the flat of a knife and pitted
• A five-finger pinch of mint leaves (preferably black mint)
• 5 ounces creamy feta cheese (preferably goat feta)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag