New-and-Improved Greek Salad

Ingredients for New-and-Improved Greek Salad

• 180ml extra-virgin olive oil, divided

• 1 small lemon, thinly sliced into rounds, seeds removed

• 230g feta

• 1 tablespoon chopped oregano

• Koshersalt, nymalen peppar

• 4 Jimmy Nardello or other sweet Italian frying peppers

• 1 small red onion, very thinly sliced

• 1 large Japanese or Armenian cucumber or 2 medium Persian cucumbers, peeled, cut into 1 1/2" pieces

• 450g small tomatoes (such as Sun Gold and/or cherry), some halved, some left whole

• 2 matskedar rödvinsvinäger

Heat 60ml oil in a large skillet over medium-high. Add lemon slices and cook until lightly charred around the edges, about 2 minutes per side. Transfer lemon slices to a medium bowl. Set aside skillet with oil.

Break feta into large pieces and add to bowl with charred lemons along with oregano and remaining 120ml oil; season mixture lightly with salt and generously with black pepper. Toss very gently to coat and set aside.

Set reserved skillet over medium-high heat and add frying peppers. Cook, shaking pan occasionally, until skins are lightly charred and flesh is tender, 6–8 minutes. Transfer peppers to a cutting board and let cool slightly, then cut in half lengthwise.

Toss onion, cucumber, tomatoes, vinegar, and a large pinch of salt in a large bowl. Add frying peppers and lightly toss again to combine. Transfer salad to a platter and scatter marinated feta with lemon slices and oil over.

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