Gourmet Greek Salad Recipe

I'm not quite sure when exactly my obsession for Milo's first started, but its a serious problem.  For those of you that aren't familiar with the Greek restaurant, Milo's is a Mediterranean restaurant with locations in Las Vegas, Miami,  New York, Montreal, and Athens.  Milo's prides itself on sourcing the very best fresh ingredients and preparing them in such a simple way that strictly enhances the natural flavors of that item.  For instance, a fish is prepared with only lemon, olive oil, and sea salt but somehow turns out to be the best fish I've ever eaten.  Same goes with their "Milos Salad" (AKA the best f*!king Greek salad you'll ever eat sent straight from the Greek gods themselves).  After eating this salad too many times to count, I finally mustered up the courage to ask the waiter if would be so kind to disclose to me how they make it.  He divulged (leaving out exact measurements, of course) and I was on a mission to recreate this in my kitchen.  Now that I've mastered it on my own it has become a staple salad in our house

This salad is bursting with flavor and every ingredient truly does compliment the other.  The key component is olive oil, so it is important to use a good quality oil.  The oil really enhances every aspect of this salad and brings out all the natural flavors - exactly what Milo's aims for.

Enjoy! xx


Ingredients
  
2 large beefsteak tomatoes / or heirloom tomatoes cut into chunks (I used yellow heirlooms because they're in season right now & so delish!)
1/3 c. good quality extra virgin olive oil
2 tsp. sea salt
1 c. cucumbers, sliced into rounds then halved
3/4 c. thinly sliced green pepper
1/2 c. thinly sliced red onion
1/4 c. rough chopped italian parsley
1/4 c. kalamata olives, pitted & chopped in half
1 c. barrel aged feta, cut into 2-3" strips
1 tbsp. red wine vinegar
pepper to taste


Directions

In a medium sized bowl combine tomatoes, olive oil & sea salt; let sit for 10 minutes, tossing occasionally.  

Add cucumbers, green pepper, onion, olives, vinegar and toss again.

Mix in parsley, and feta and carefully (making sure to not crumble the feta) toss once more.  Finish w/ fresh cracked black pepper & serve immediately. 

*The oil will sit in the bottom of the bowl, and can be drained & enjoyed as a nice vinegarette the next day*