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June 2011

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Easy Entertaining Meal

Holly Sisson Photography

Layered Greek Salad

Serves 8

You'll Need

4–6 mini seedless cucumbers, sliced
2 cups cherry tomatoes, halved
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 small red onion, diced
1 cup pitted Kalamata olives
1 package feta, crumbled or cubed
¼ cup fresh oregano, chopped
2 Tbsp fresh mint, chopped
Juice of one lemon
3 Tbsp red wine vinegar
1 garlic clove, minced
½ tsp dried oregano
Kosher salt and freshly ground pepper

Prep and Cook

Starting with cucumber slices, layer vegetables, olives, feta and fresh herbs in a large round, glass salad bowl (a straight-sided trifle bowl is perfect to show off the colourful layers).
Cover and transfer salad to the refrigerator.
In a small bowl, whisk together lemon juice, vinegar, garlic, dried oregano and salt and pepper. While whisking, slowly add the olive oil.
Dressing can be made up to 3 days ahead.
Pour the dressing over the salad and serve immediately, ensuring that each plate includes a little bit of everything. Adjust quantity of dressing as needed.

Good to know: This layered salad can be prepared and refrigerated for 24 hours prior to serving but do not add the dressing until before serving. Add a layer of chopped lettuce if you wish.