Greek Bean Salad

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 8 Servings

Be honest: What’s better than feta cheese? As far as I’m concerned, it’s tangy, creamy perfection. I think feta is one of the most perfect salad cheeses, and Greek salad is possibly the best way to showcase that. Juicy tomatoes, cooling cucumbers, crunchy onions, and briny olives all work together to create a bowl loaded with contrasting flavors and textures. Once you toss everything (including lots of feta, of course) in a tangy red wine vinaigrette, the salad really sings.

Ingredients

2 tablespoons red wine vinegar
1 1/2 teaspoons dried oregano, preferably Greek
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 clove garlic
1/4 cup extra-virgin olive oil
1 large English cucumber or 4 Persian cucumbers
1 large green bell pepper
1 pint cherry or grape tomatoes
1 small red onion
6 to 8 ounces block feta cheese, preferably Greek
6 sprigs fresh mint (optional)
2 tablespoons drained nonpareil capers (optional)
1/3 cup pitted kalamata olives

Instructions

Place 2 tablespoons red wine vinegar, 1 1/2 teaspoons dried oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl. Finely grate 1 garlic clove directly into the bowl. While whisking constantly, slowly pour in 1/4 cup extra-virgin olive oil and whisk until all of the oil is incorporated.
Prepare the following, adding each to the bowl of vinaigrette as you complete it: Halve 1 large English cucumber or 4 Persian cucumbers lengthwise, then cut crosswise into 1/4-inch-thick slices (about 2 1/4 cups). Trim and quarter 1 large green bell pepper, then thinly slice crosswise (about 2 cups). Halve 1 pint cherry or grape tomatoes. Halve and thinly slice 1 small red onion (about 1 cup). Cut 6 to 8 ounces feta into 1/2-inch cubes (1 1/2 to 2 cups). Pick the leaves from 6 fresh mint sprigs (about 1 cup loosely packed) if desired. Drain 2 tablespoons nonpareil capers if desired. Add 1/3 cup pitted Kalamata olives (halve if desired).
Toss to coat. Taste and season with more kosher salt and pepper as needed.