Greek Salad
A bright, no-lettuce salad of tomatoes, cucumber, olives, and feta with oregano and olive oil. Summer on a plate.
by Culicious Kitchen
Ingredients
- 4 ripe tomatoes
- 1 cucumber
- 1 green bell pepper
- 0.5 red onion
- 100 g Kalamata olives
- 200 g feta cheese
- 4 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- salt and pepper
Method
- 1
Use room-temperature tomatoes for the best flavor. Cut them into chunky wedges and place in a large bowl.
- 2
Add the cucumber, bell pepper, red onion, and olives.
- 3
Make the dressing: whisk the olive oil, red wine vinegar, oregano, and a pinch of salt and pepper.
- 4
Pour the dressing over the vegetables and toss gently to coat.
- 5
Traditionally, place the feta on top in a slab (or crumble it over) rather than mixing it in, so it stays in satisfying chunks. Sprinkle with a little extra oregano.
- 6
Let it sit 10 minutes so the flavors mingle and the juices form, then serve with crusty bread to soak up the dressing.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.