A Greek salad is a fresh, vibrant dish made with juicy tomatoes, crisp cucumbers, red onions, Kalamata olives, and feta cheese, all tossed in a simple dressing of olive oil, oregano, and lemon or vinegar. It’s light, tangy, and perfect as a side or refreshing main on warm days.
Ingredients:
- 4 medium tomatoes, cut into wedges or large chunks
- 1 cucumber, peeled (optional) and sliced into half-moons
- 1 small red onion, thinly sliced
- 1 green bell pepper, sliced into thin rings or strips
- 100g (about 3.5 oz) feta cheese, in one or two thick slices (not crumbled!)
- A handful of Kalamata olives (with pits for authenticity, but pitted is fine)
- 2–3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Instructions:
Prep the vegetables: In a large bowl or platter, layer the tomatoes, cucumber, onion, and green pepper.
Add olives and feta: Scatter the olives over the top. Lay the feta slice(s) gently on top of everything.
Dress the salad: Drizzle generously with olive oil and add a splash of red wine vinegar if using. Sprinkle with oregano, salt, and black pepper.
Serve: Let it sit for 10–20 minutes — the flavors will meld beautifully. Serve with crusty bread to soak up the juices.
