Yummy Spoon
Greek Salad
Juicy tomatoes, crisp cucumber, red onion, green pepper, Kalamata olives and creamy feta, dressed simply with olive oil, red wine vinegar and dried oregano.
Ingredients
Salad
- 4 ripe medium tomatoes, cut into wedges, or 1 lb (450 g) cherry tomatoes, halved
- 1 English cucumber, halved lengthwise and sliced ½ inch (1 cm) thick
- 1 green bell pepper, seeded and cut into strips
- ½ small red onion, thinly sliced into rings
- ½ cup Kalamata olives
- 7 oz block feta cheese, cut into large cubes or left whole
Dressing
- ¼ cup extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano, plus more for sprinkling
- ¼ tsp fine salt
- ¼ tsp black pepper
Instructions
- Put the tomatoes in a large, shallow bowl, sprinkle with the salt and leave for 5 minutes.
- Add the cucumber, green pepper, red onion and olives.
- Whisk the olive oil, vinegar, oregano and pepper together, pour over the vegetables and toss gently.
- Top with the feta, drizzle with a little more olive oil and sprinkle with oregano. Serve within 30 minutes.
Notes
- If raw onion is too strong for you, soak the sliced onion in cold water for 10 minutes, then drain and pat dry.
Substitutions
- Add greens: a handful of chopped romaine turns it into a more familiar restaurant-style salad.
- Vegan: use a firm plant-based feta or extra olives and capers.
- Protein: add a can of drained chickpeas.
Storage
- Best eaten the day it is made. Leftovers keep in the fridge for 1 day but the cucumber softens.