Ingredients
Vegetables
- 1/2 medium red onion, thinly sliced into half moons
- 4 medium juicy tomatoes, sliced into bite-sized pieces or wedges
- 1 English cucumber, partially peeled to create a striped pattern and sliced into half moons
- 1 green bell pepper, cored and sliced into rings
Other Ingredients
- 1 handful pitted Kalamata olives
- 1 (8 ounce) block Greek feta cheese in brine, torn into slabs
- 1 1/2 teaspoons dried oregano
- Pinch Kosher salt
- 1/4 cup extra virgin olive oil
Instructions
- Combine the vegetables: In a large bowl, add the thinly sliced red onions, bite-sized tomato pieces, half-moon cucumber slices with striped peeling, sliced green bell pepper rings, and the pitted Kalamata olives.
- Add the feta cheese: Tear the block of Greek feta cheese into slabs and add them gently to the bowl with the vegetables.
- Season and dress the salad: Sprinkle the dried oregano and a pinch of Kosher salt over the salad ingredients. Drizzle the extra virgin olive oil evenly over everything.
- Toss and serve: Toss all the ingredients gently but thoroughly to combine the flavors. Serve immediately for the freshest taste or store covered in the refrigerator until ready to eat.
Notes
- For best flavor, use ripe and juicy tomatoes.
- Partially peeling the cucumber creates an attractive striped appearance and texture contrast.
- Adjust the amount of oregano and olive oil according to your taste preferences.
- This salad is best enjoyed fresh but can be refrigerated for up to 2 days.
- Serve as a side dish or a light main course with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
