Prep time: 15 minutes | Servings: 4

Ingredients

For the Salad

• 3 large vine-ripened tomatoes, cut into generous wedges or chunks

• 1 large English cucumber, unpeeled, sliced into half-moons (about 1/2-inch thick)

• 1 medium red onion, thinly sliced into half-moons

• 1 green bell pepper, cored and sliced into thin strips

• 1 cup Kalamata olives, pitted or whole

• 7 oz (200g) authentic Greek feta cheese, kept as a single block or cut into thick slabs (avoid pre-crumbled feta for the best texture and flavor)

For the Dressing

• 1/3 cup extra virgin olive oil (use a high-quality Greek olive oil if possible)

• 2 tablespoons red wine vinegar

• 1 teaspoon dried oregano (preferably Greek oregano, crushed between your palms)

• 1 small clove garlic, minced (optional, but adds a wonderful depth)

• Salt and freshly cracked black pepper, to taste

Instructions

1. Prep the Vegetables: In a large mixing bowl, combine the chopped tomatoes, cucumber slices, red onion, green bell pepper, and Kalamata olives. Toss gently to distribute the vegetables evenly.

2. Mix the Dressing: In a small bowl or mason jar, whisk together the extra virgin olive oil, red wine vinegar, crushed dried oregano, minced garlic, a pinch of salt, and freshly cracked black pepper until emulsified.

3. Dress the Salad: Pour the dressing over the vegetable mixture. Toss gently to ensure everything is lightly coated.

4. Add the Feta: Traditionally, Greek salad features a block of feta laid right on top of the vegetables rather than tossed throughout. Place the block or thick slices of feta cheese on top of the salad. Sprinkle a little extra oregano and drizzle a tiny splash of olive oil directly over the cheese.

5. Serve: Let the salad sit at room temperature for about 10 to 15 minutes before serving so the flavors meld together. Serve with crusty artisan bread to soak up the flavorful juices at the bottom of the bowl.

Author: swoosh0018

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