New-and-Improved Greek Salad

bon appétit dinner side salad greek feta summer cucumber tomato chile pepper soy free peanut free wheat/gluten-free tree nut free vegetarian

Andy Baraghani

4 servings

Source

Ingredients

¾ cup extra-virgin olive oil, divided

1 small lemon, thinly sliced into rounds, seeds removed

8 oz. feta

1 Tbsp. chopped oregano

Kosher salt, freshly ground pepper

4 Jimmy Nardello or other sweet Italian frying peppers

1 small red onion, very thinly sliced

1 large Japanese or Armenian cucumber or 2 medium Persian cucumbers, peeled, cut into 1½" pieces

1 lb. small tomatoes (such as Sun Gold and/or cherry), some halved, some left whole

2 Tbsp. red wine vinegar

Method

Heat ¼ cup oil in a large skillet over medium-high. Add lemon slices and cook until lightly charred around the edges, about 2 minutes per side. Transfer lemon slices to a medium bowl. Set aside skillet with oil.

Break feta into large pieces and add to bowl with charred lemons along with oregano and remaining ½ cup oil; season mixture lightly with salt and generously with black pepper. Toss very gently to coat and set aside.

Set reserved skillet over medium-high heat and add frying peppers. Cook, shaking pan occasionally, until skins are lightly charred and flesh is tender, 6–8 minutes. Transfer peppers to a cutting board and let cool slightly, then cut in half lengthwise.

Toss onion, cucumber, tomatoes, vinegar, and a large pinch of salt in a large bowl. Add frying peppers and lightly toss again to combine. Transfer salad to a platter and scatter marinated feta with lemon slices and oil over.