Greek Salad (Greece)

Chunky tomatoes, cucumber, olives and feta with olive oil and oregano. No lettuce, no cooking.

Prep: 15 min · Cook: none · Serves: 4

Ingredients

• 4 medium ripe tomatoes, cut into wedges
• 1 large English cucumber, halved lengthwise and sliced thick
• 1 green bell pepper, sliced into rings
• 1/2 small red onion, thinly sliced
• 1/2 cup Kalamata olives
• 7 ounces feta cheese, in one block or large slabs
• 1/4 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• Ground black pepper

Instructions

1. Arrange the tomatoes, cucumber, bell pepper and onion in a wide bowl.
2. Scatter the olives over the top.
3. Whisk the olive oil, vinegar, salt and half the oregano. Pour over the salad and toss gently.
4. Place the feta on top. Sprinkle with the remaining oregano, a drizzle of olive oil and black pepper.
5. Serve right away with crusty bread.

Tip: Buy feta in a block packed in brine. It tastes creamier than pre-crumbled feta.