GREEK-TAVERNA SALAD

Greek-Taverna Salad image

Provided by Martha Stewart

Time 35m

Yield Serves 8 to 10

Number Of Ingredients 15

1 small red onion, cut into a 1/2-inch dice (1 cup)
1/2 teaspoon minced garlic (from 1 small clove)
Kosher salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon sugar
3/4 teaspoon dried oregano
2 tablespoons chopped fresh mint leaves
1/2 cup extra-virgin olive oil
2 pounds cocktail tomatoes, quartered (5 cups)
1 pound mini cucumbers (6 to 7), cut into 1-inch pieces (4 cups)
3 orange or yellow bell peppers, or a combination, stems, ribs, and seeds removed, cut into 1-inch pieces (5 cups)
6 ounces feta, crumbled (1 cup)
3 ounces peperoncini (3/4 cup)

Steps:

Soak onion in cold water 10 minutes; drain. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a large bowl. Whisk in lemon juice, vinegar, mustard, sugar, oregano, mint, 2 teaspoons salt, and 1/4 teaspoon pepper. Slowly whisk in oil.
Add tomatoes, stirring to fully coat in dressing. Top with cucumbers, bell peppers, feta, peperoncini, and onion. Cover and refrigerate up to 1 day. Toss to combine and evenly coat (or shake vigorously, if using a bowl with a resealable lid) just before serving.