Greek Salad

A bright, refreshing salad of ripe tomatoes, crisp cucumbers, briny olives, and creamy feta dressed simply with olive oil and oregano. The taste of a Greek summer.

Ingredients

• 4 medium ripe tomatoes, cut into wedges
• 1 English cucumber, halved and sliced into half-moons
• 1 green bell pepper, sliced into rings
• ½ red onion, thinly sliced into rings
• ½ cup Kalamata olives
• 6 oz feta cheese, cut into a thick slab or large crumbles
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Arrange the tomato wedges, cucumber slices, bell pepper rings, and red onion rings on a large serving platter or in a wide, shallow bowl.
2. Scatter the Kalamata olives over the vegetables.
3. Place the slab of feta prominently on top of the salad, or crumble it over in large pieces.
4. Drizzle the extra virgin olive oil and red wine vinegar evenly over the salad. Season with dried oregano, salt, and pepper.
5. Serve immediately with crusty bread to soak up the juices. Do not toss the salad; let each person mix it on their plate.

Chef's note: A traditional Greek salad (horiatiki) never includes lettuce. Use the best quality olive oil, feta, and tomatoes you can find, as the dish relies on the quality of each simple ingredient.

Nutrition per serving

More Greek recipes

• Moussaka
• Spanakopita
• Baklava
• Mediterranean Stuffed Peppers
• Lamb Gyros
• Lemon Herb Grilled Fish