Saturday, September 1, 2018

My Big Fat Greek Salad and Its Big Fat Unoriginal Name

I had a feeling I wasn’t the first person to think of this cinematic play on words, but like I said in the video, so many other people called this a big fat Greek salad, I figured I wouldn’t get in too much trouble. If I had to guess, it was probably the caterer on the set of the movie who first coined the name, or at least I hope so.

This is such a simple salad that there’s no need for me to share a bunch of tips and tricks, although I will reiterate the most important instruction of all.  Be sure to toss the salad with the vinegar first, before adding the olive oil. If you don’t, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list below as a very rough outline.

If you need to make this the day before, I suggest making the dressing separate, and then mixing everything before the event.  I think this should only be dressed about 30 to 60 minutes before service for maximum enjoyment, but that’s just my approach, and some folks prefer an overnight marination. Regardless of how long you let your ingredients “marry,” you’re going to be enjoying one amazing salad, which is why I really do hope you give this a try soon. Enjoy!


Ingredients for 1 Big Fat Greek Salad:
2 large English cucumbers
2 cups halved cherry tomatoes
1/4 red onion, thinly sliced
1/2 red bell pepper, diced
1 cup sliced olives
2 tablespoons minced fresh oregano, or 1/2 teaspoon of dried
salt, freshly ground black pepper, cayenne to taste
1/4 cup red wine vinegar, or to taste
1/3 cup olive oil, or to taste
4 to 6 ounces feta cheese

13 comments:

Mario Nikolov said...

Excellent version chef. Try it , next time , 50/50 Parsley and dill
for a Balkan twist. Keep the good work!

David said...

how about doing Caponata?

Jeff Wilson said...

Best greek salad ever!

I followed your video closely, with only three slight departures. 1) I used tomato and basil flavored feta cheese, 2) I added some balsamic vinegar as well as the red wine vinegar and 3) I used ground up Hatch red chile powder instead of cayenne.

It's a perfect warm weather salad, hearty yet refreshing. Home run!

Thanks!

Jay B. said...

Nice and simple....did it with fresh corn on the cob and a beer can chicken...which I look forward to your take on.....fresh oregano from the garden and a good wine vinegar/olive oil make the the difference...do a beer can!!! I know you want to��

Marilyn said...

Awesome...I know what is for dinner tonight. What do you think about adding chickpeas for more protein to make this a meal salad. What would you do differently if anything?

Ratty said...

I love Greek salads and am looking forward to trying your version this weekend. Long ago I discovered it's much better to dress bean salads twice - the first time when the beans are still warm and the final time after it's sat in the fridge a while. The first dressing being heavy on the vinegar and light on the oil. This recipe has no beans so I probably wouldn't have done it here, so thanks for the tip.

Chris K. said...

"Jimmy the Greek Salad"

Unknown said...

Tried this recipe. Was absolutely delicious! Will definitely make again. Thanks, Chef John!

Robhhan said...

1/2 teaspoon of dried salt? I'm assuming all salt is quite dry.

Victoria Love said...

Made this exactly to recipe and took it to a party. It was a great hit with everyone. The hostess loved it so much I left the leftovers with her. She called me the next day and raved about it again. Have made it many times now and I love it. Thanks chef!

D. Bruce said...

Too make it easier to cut the tomatoes in half (not one or two at a time) place them on a small plate. Invert another plate over the top and keeping the plates together slide a sharp knife between the two plates. Viola' you have a plate full of cherry tomatoes cut in half.

Unknown said...

How long does this salad keep in the refrigerator?

Unknown said...

what brand of red wine vinegar are you using?

I'd appreciate some recommendations of store bought brands as the taste can vary quite a bit.

Thanks Chef John!