Greek Salad
Servings 4
Ingredients
- 4 medium tomatoes cut into wedges or chunks
- 1 English cucumber halved lengthwise and sliced
- 1 small red onion thinly sliced
- 1 green bell pepper seeded and cut into 1-inch pieces
- 20 kalamata olives whole or pitted
- 8 ounces Greek feta cheese in block form
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano plus more for sprinkling
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine the tomato wedges, cucumber slices, red onion slices, and green bell pepper pieces.
- Add the kalamata olives to the vegetable mixture.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified.
- Pour the dressing over the vegetables and gently toss to coat everything evenly.
- Place the block of feta cheese on top of the salad, or cut it into a few large pieces and arrange on top.
- Sprinkle a little additional dried oregano over the top of the salad and the feta.
- Finish with an extra drizzle of olive oil if desired.
- Serve immediately, or let sit for 15-30 minutes at room temperature to allow flavors to meld.
Notes
For the most authentic Greek salad, use the best quality, ripest tomatoes you can find. Traditional Greek salads keep the feta in large pieces on top rather than crumbled throughout.