Ingredients
The Fresh Base
3-4 Large tomatoes (ripe, cut into wedges or large chunks)
1 Large cucumber (partially peeled to create a striped pattern, then sliced)
1/2 Red onion (thinly sliced into half-moons)
1 Green bell pepper (seeded and sliced into rings or strips)
1/2 cup Kalamata olives (whole is traditional, but pitted works too)
The Topper
200g (7 oz) Feta cheese (cut into large cubes or one large slab)
1 tsp Dried oregano (to sprinkle over the cheese)
The Simple Dressing
1/4 cup Extra virgin olive oil (the best quality you have)
1-2 tbsp Red wine vinegar
A pinch of sea salt (be careful, the feta and olives are already salty)
Instructions
Prep the Veggies: In a large, shallow bowl, combine the tomato wedges, sliced cucumbers, green peppers, and red onions.
Add the Brine: Toss in the Kalamata olives.
Whisk the Dressing: In a small jar or bowl, whisk together the extra virgin olive oil and red wine vinegar with a tiny pinch of salt.
Dress the Salad: Pour the dressing over the vegetables and toss gently so everything is lightly coated.
Add the Feta: Place the feta cubes (as seen in your photo) or a large slab on top of the salad.
The Final Touch: Generously sprinkle the dried oregano over the feta and vegetables. If you want to be extra authentic, finish with one last tiny drizzle of olive oil.
