New-and-improved greek salad

Indulge in the flavorful medley of crisp cucumbers, juicy tomatoes, tangy feta, briny olives, and zesty vinaigrette in our revamped Greek salad.

Ingredients:

• cup extra-virgin olive oil, divided
• small lemon, thinly sliced into rounds, seeds removed
• oz. feta
• Tbsp. chopped oregano
• Kosher salt, freshly ground pepper
• Jimmy Nardello or other sweet Italian frying peppers
• small red onion, very thinly sliced
• large Japanese or Armenian cucumber or 2 medium Persian cucumbers, peeled, cut into 1½" pieces
• lb. small tomatoes (such as Sun Gold and/or cherry), some halved, some left whole
• Tbsp. red wine vinegar

Instructions:

1. Heat ¼ cup of oil in a large skillet over medium-high heat. Place lemon slices in the skillet and cook until they are slightly charred on the edges, which should take about 2 minutes per side. Move the lemon slices to a medium bowl and keep the skillet with the oil aside for later use.
2. Crush feta cheese into big chunks and add them to the bowl with the charred lemons. Include oregano and the remaining ½ cup of oil; season the mixture with a small amount of salt and a generous amount of black pepper. Mix gently to cover the ingredients with the oil and seasoning and set aside.
3. Place the skillet that was set aside back on the stove over medium-high heat and add the frying peppers. Cook while shaking the pan occasionally, until the skins of the peppers are slightly charred and the flesh is soft, which should take about 6 to 8 minutes. Move the peppers to a cutting board and let them cool slightly before cutting them in half lengthwise.
4. Mix onion, cucumber, tomatoes, vinegar, and a generous pinch of salt in a large bowl. Add the frying peppers and toss gently again to mix everything together. Transfer the salad to a serving platter and sprinkle the marinated feta with lemon slices and oil over the top.

Summary:

• Calories: 2235 kcal
• Fat: 213 g
• Protein: 41 g
• Carbs: 55 g
• Potassium: 2005 mg
• Magnesium: 150 mg