Name: Greek Salad
Yield: 4 servings
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

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk

The method for marinating the feta is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

New-and-Improved Greek Salad

Recipe notes