Greek Salad

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Quick Facts:

Serves 4


2 tablespoons red wine vinegar
1 tsp Mediterranean mustard
1 clove garlic, minced
¼ tsp dried oregano
2 tsp sugar
½ tsp salt
1/3 cup Greek olive oil
1 pint cherry tomatoes, halved
1 yellow bell pepper
½ small red onion, thinly sliced and soaked in ice water for 15 minutes
½ lb feta cheese
½ cup Greek olives

You'll Need:

Elizabeth Cooper's Pairing Recommendations:

Skouras Zoe White Wine, Peloponnesos Greece
A blend of Roditis and Moschofilero grown in the Peloponnese from Skouras, one of Greece's best producers. Floral and herbaceous on the nose, this tangy white fills the palate with flavors of citrus blossom and jasmine, with a minty-mineral accent. Long, and so delicious with grilled seafood, dolmas or while snacking on olives. And such a value!

Tsantali Makedonikos Rose, Macedonia Greece
A blend of Xinomavro and Moschomavro, this vibrant rose is reminiscent of ripe strawberries on the nose and raspberry jam-like flavors. Round and fuller bodied than its delicate color reveals with a surprisingly clean finish. .Ideal with salads and other spring fare


1. Whisk together dressing ingredients, ending with the olive oil. Add the olive oil in a slow stream.
2. Right before service toss the prepared vegetables with the dressing. Garnish with the feta and olives and serve.

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