Layered Greek Salad

5 steps · 45 min total

1. 01

   Drain the Yogurt

   Line a sieve with cheesecloth and set it over a bowl. Spoon the yogurt into the sieve, then cover and refrigerate for at least 4 hours, or until it has reduced to about 2-1/2 cups. This draining step makes the yogurt thick and creamy, almost like a soft cheese.
2. 02

   Season the Yogurt, Layer the Salad

   Once the yogurt has drained, transfer it to a clean bowl, discarding any liquid. Stir in the minced garlic, red wine vinegar, salt, sugar, and pepper until well combined.

   In an 8 or 9 inch round bowl, begin building your salad. Start with a layer of torn romaine lettuce, followed by the sliced onion, then the red peppers and cucumber.

3. 03

   Top with Yogurt, Chill

   Carefully spread the seasoned yogurt mixture evenly over the layered vegetables. Cover the bowl loosely and refrigerate for up to 12 hours to allow the flavors to meld.
4. 04

   Add Feta and Mint

   Just before serving, sprinkle the crumbled feta cheese and fresh mint over the top of the salad.
5. 05

   Garnish and Serve

   Arrange the kalamata olives and sliced tomatoes decoratively over the salad before bringing it to the table.