Everyone loves a good Greek salad. A true Greek salad doesn’t call for lettuce or vinegar. The two key ingredients are a high quality Greek extra virgin olive oil and fragrant Greek oregano. On a hot summer’s day, consider storing the salad in the refrigerator for an hour or two. This will make it especially refreshing. Just be sure to wait until you’re ready to serve the salad to add the salt and olive oil.
Ingredients
- 2 large ripe tomatoes
- 1 large cucumber
- 1 green bell pepper
- 3 ounces feta
- 2 slices red onion
- 1/4 teaspoon kosher salt
- 1/8 teaspoon dried Greek oregano
- 4 tablespoons Greek extra virgin olive oil
Preparation
- Wash and cut the tomatoes into large chunks
- Wash, peel, and cut off the ends of the cucumber
- Cut the cucumber in half lengthwise and slice each half
- Wash the pepper, cut the stem, and remove the seeds from the inside of the pepper
- Cut the pepper in four and cut each quarter into strips
- Cut one round of red onion and cut the round in half
- Place the tomatoes in the bottom of a medium size bowl
- Add the cucumbers on top of the tomatoes
- Place the peppers and onion on top of the cucumber
- Sprinkle the salt over the salad
- Add the feta and Kalamata olives
- Sprinkle the oregano and drizzle the extra virgin olive oil over the salad
