Greek Salad
A classic Greek summer salad made with ripe tomatoes, cucumber, green bell pepper, sweet onion and Kalamata olives, topped with a whole block of juicy feta and dressed with olive oil and wine vinegar.
Ingredients
- tomato3 pcs
- cucumber1 pcs
- green bell pepper1 pcs
- yalta onion0.5 pcs
- kalamata olives80 g
- feta150 g
- olive oil3 tbsp
- wine vinegar1 tbsp
- dried oregano1 tsp
- salt1 to taste
Instructions
Cut the tomatoes into large wedges and the cucumber into thick half-moons.
Slice the green bell pepper into rings and the sweet onion into thin half-rings.
Place the vegetables in a large bowl and add the Kalamata olives.
Drizzle with olive oil, then with wine vinegar, add salt to taste and toss gently.
Divide the salad among plates and top each with a whole slab of feta (don't crumble it beforehand).
Sprinkle the feta with dried oregano.
Serve immediately: break up the feta with a fork right before eating, so the vegetables don't have time to release excess juice.
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