Food & Cooking Recipes Salad Recipes Greek-Taverna Salad 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 3, 2020 Rate PRINT Share Close Photo: Petrina Tinslay Prep Time: 35 mins Total Time: 35 mins Yield: 8 to 10 Serves Feed a crowd with this colorful chopped Greek-Taverna salad. It can be made up to a day ahead and is perfect for a potluck as there is no lettuce to wilt, just plenty of tomatoes, bell peppers, cucumbers, fresh herbs, and feta in a vibrant, lemony dressing. Cook Mode (Keep screen awake) Ingredients 1 small red onion, cut into a ½-inch dice (1 cup) ½ 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 ¼ teaspoon sugar ¾ teaspoon dried oregano 2 tablespoons chopped fresh mint leaves ½ 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 (¾ cup) Directions 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. Originally appeared: Martha Stewart Living, June 2019 Rate It PRINT