Classic Greek Salad (Print version)
A crisp, juicy Classic Greek Salad with tomatoes, cucumber, red onion, Kalamata olives, feta, oregano, and olive oil.
# Ingredients:
For the salad
01 -
4 medium ripe tomatoes, cut into wedges or large chunks
02 -
1 English cucumber, cut into half-moons
03 -
1/2 small red onion, thinly sliced
04 -
1 small green bell pepper, thinly sliced
05 -
3/4 cup (110 g) Kalamata olives, pitted or whole
06 -
7 oz (200 g) feta cheese in brine, kept in one block
For the dressing
07 -
1/4 cup (60 ml) extra virgin olive oil
08 -
1 tablespoon red wine vinegar, optional
09 -
1 teaspoon dried oregano, plus more for the feta
10 -
1/2 teaspoon fine sea salt, plus more to taste
11 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Cut the tomatoes into chunky wedges or large bite-size pieces. Slice the cucumber into half-moons, then thinly slice the red onion and green bell pepper.
02 -
Place the tomatoes in a wide serving bowl and sprinkle with the sea salt. Let them sit for 5 minutes so their juices begin to collect.
03 -
Add the cucumber, red onion, green bell pepper, and Kalamata olives. Toss gently so the vegetables stay chunky and bright.
04 -
Drizzle with the olive oil and red wine vinegar if using. Sprinkle with oregano and black pepper, then toss once more.
05 -
Place the feta block on top of the salad. Drizzle the feta with a little extra olive oil and dust with more oregano. Serve right away or rest for 10 minutes before serving.
# Good to know:
01 -
Best with ripe summer tomatoes or sweet cherry tomatoes in cooler months.
02 -
Serve with crusty bread to catch the tomato and olive oil juices.
03 -
For a more traditional texture, keep the vegetables chunky and the feta in one slab.