Name: Garlicky Greek Salad
Yield: Serves 6
Ingredients: 6 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon chopped garlic; 1 teaspoon red wine vinegar; 1 large head red leaf lettuce, torn into bite-size pieces; 3 large plum tomatoes, seeded, coarsely chopped; 1/2 cucumber, peeled, seeded, coarsely chopped; 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped; 3/4 cup crumbled feta cheese

Recipe information

Yield
Serves 6

Ingredients

6 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon chopped garlic

1 teaspoon red wine vinegar

1 large head red leaf lettuce, torn into bite-size pieces

3 large plum tomatoes, seeded, coarsely chopped

1/2 cucumber, peeled, seeded, coarsely chopped

1/2 cup pitted black olives (preferably brine-cured), coarsely chopped

3/4 cup crumbled feta cheese

Preparation

Step 1
Whisk first 4 ingredients in small bowl until blended. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)
Step 2
Combine lettuce, tomatoes, cucumber and olives in bowl. Toss with dressing. Sprinkle cheese over and serve.

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Tomato Aguachile

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Double-Tomato Focaccia

This no-knead knockout gets its punch from tomatoes in two different ways.

Jalapeño Popper Skillet Tacos

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.