Greek Salad
Crisp cucumbers, juicy tomatoes, briny olives, and a slab of feta — dressed simply with olive oil and oregano. No lettuce, no fuss.
Ingredients
- 4 mediumtomatoes(ripe, cut into wedges)
- 1 largeEnglish cucumber(cut into half-moons, about ½ inch thick)
- 1 mediumred onion(thinly sliced)
- 1green bell pepper(cored, sliced into rings)
- ¾ cupKalamata olives(pitted)
- 7 ozfeta cheese(block-style, not crumbled)
- 4 tbspextra-virgin olive oil
- 1 tbspred wine vinegar
- 1 tspdried oregano
- ½ tspflaky sea salt
- ¼ tspblack pepper(freshly ground)
Method
- 01
Cut the 4 medium tomatoes into wedges and the 1 large English cucumber into ½-inch half-moons. Place both in a large wide bowl.
- 02
Add the 1 medium red onion (thinly sliced) and the 1 green bell pepper (sliced into rings) to the bowl.
- 03
Scatter the ¾ cup Kalamata olives over the vegetables.
- 04
Drizzle the 4 tbsp extra-virgin olive oil and 1 tbsp red wine vinegar evenly over the salad.
- 05
Season with ½ tsp flaky sea salt and ¼ tsp black pepper, then toss gently once or twice — just enough to coat without breaking up the vegetables.
- 06
Lay the 7 oz block of feta cheese on top whole (or cut into 2–3 thick slabs). Do not toss it in; it should sit proudly on the surface.
- 07
Crumble the 1 tsp dried oregano between your fingers directly over the feta and salad to release its aroma.
- 08
Serve immediately at room temperature, spooning the dressing pooled at the bottom over each portion as you plate.
Adapted from public domain & community sources