I had a feeling I wasn’t the first person to think of this
cinematic play on words, but like I said in the video, so many other people called
this a big fat Greek salad, I figured I wouldn’t get in too much trouble. If I
had to guess, it was probably the caterer on the set of the movie who first
coined the name, or at least I hope so.

This is such a simple salad that there’s no need for me to
share a bunch of tips and tricks, although I will reiterate the most important
instruction of all.  Be sure to toss the
salad with the vinegar first, before adding the olive oil. If you don’t, it
will not taste as good. Which reminds me, giving the amounts here is very
difficult, since this really should be made to your tastes, so please use the
ingredient list below as a very rough outline.

If you need to make this the day before, I suggest making
the dressing separate, and then mixing everything before the event.  I think this should only be dressed about 30
to 60 minutes before service for maximum enjoyment, but that’s just my approach,
and some folks prefer an overnight marination. Regardless of how long you let
your ingredients “marry,” you’re going to be enjoying one amazing salad, which
is why I really do hope you give this a try soon. Enjoy!

Ingredients for 1 Big Fat Greek Salad:

2 large English cucumbers

2 cups halved cherry tomatoes

1/4 red onion, thinly sliced

1/2 red bell pepper, diced

1 cup sliced olives

2 tablespoons minced fresh oregano, or 1/2 teaspoon of dried

salt, freshly ground black pepper, cayenne to taste

1/4 cup red wine vinegar, or to taste

1/3 cup olive oil, or to taste

4 to 6 ounces feta cheese