Classic Greek Salad

Ingredients

• 5  persian cucumbers 
• 4 ounce block greek feta cheese in brine packed
• 1 teaspoon honey 
• 1  juice of lemon grated
• 1 cup kalamata olives pitted halved
• 4 servings kosher salt 
• 0.3 cup olive oil extra-virgin plus more for drizzling
• 1 teaspoon oregano dried
• 4 servings pepper freshly ground
• 1 small onion red halved thinly sliced
• 0.3 cup red wine vinegar 
• 12  vine-ripened tomatoes quartered

Equipment

• bowl
• whisk

Directions

1. Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
2. Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
3. Whisk in the olive oil in a slow, steady stream until emulsified.
4. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes.
5. Drain the red onion, add to the bowl and toss.
6. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller