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New-and-Improved Greek Salad

Name: New-and-Improved Greek Salad
Cuisine: greek
Ingredients: 3/4 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat 1/4 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.
2.
Break feta into large pieces and add to bowl with charred lemons along with oregano and remaining 1/2 cup oil; season mixture lightly with salt and generously with black pepper. Toss very gently to coat and set aside.
3.
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.
4.
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.

Recipes sourced from Epicurious.com.

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