Description
A refreshing and rustic Greek salad made with ripe tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and feta, all dressed in olive oil and oregano.
Ingredients
- 3 to 4 ripe tomatoes, cut into wedges
- 1 cucumber, sliced thick
- 1 green bell pepper, sliced
- 1 small red onion, thinly sliced
- A handful of Kalamata olives
- 150 to 200 grams feta, preferably in a block
- 3 to 4 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano (or more to taste)
- Optional: 1 to 2 teaspoons red wine vinegar
- Optional: a few capers
Instructions
- Cut tomatoes into wedges or big chunks.
- Slice cucumber into thick half moons.
- Slice green bell pepper into rings or thin strips.
- Thinly slice red onion and soak in cold water for 10 minutes if strong.
- Add olives, keeping them whole if possible.
- Place a slab of feta on top.
- Drizzle with olive oil, sprinkle with oregano and salt if needed.
- Optionally add a tiny splash of red wine vinegar.
- Toss gently to combine without breaking the feta too much.
Notes
Use the ripest tomatoes for the best flavor. Let the salad sit for 5 to 10 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek