Greek Salad

Greek-Salad (WPLG, INC.)

Greek Salad

2 cups cherry tomatoes

2 English cucumbers, peeled, seeded and cut into chunks

½ cup thinly sliced red onions

½ cup of your favorite olives, we recommend Kalamata or oil-cured olives

1 green bell pepper, cut into thin strips

1 cup fresh torn mint leaves, Italian parsley leaves and picked dill fronds combined

a chunk of feta cheese, cut into ½-inch thick slices

For the dressing:

6 tablespoons olive oil

2 tablespoons red wine vinegar

juice from ½ of a lemon

½ teaspoon dried oregano

kosher salt, to taste

freshly ground black pepper

Toss the vegetables and herbs together. Whisk together the ingredients for the vinaigrette, seasoning to taste with salt and pepper. Dress the salad with as much vinaigrette as you like.

About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.