Description
A refreshing traditional Greek salad made with ripe tomatoes, cucumbers, onions, green peppers, olives, and feta cheese, dressed simply with olive oil and oregano.
Ingredients
- 600 g ripe round tomatoes
- 300 g cucumber, peeled in alternating strips
- 80 g red onion
- 120 g green bell pepper
- 100 g Kalamata olives, pitted
- 200 g Greek feta, in one slab
- 45 g extra-virgin olive oil
- 2 g dried Greek oregano
- 2.4 g fine salt
Instructions
- Cut the tomatoes into wedges about 2 to 3 cm thick and place in a serving bowl.
- Salt the tomatoes with 2.4 g of fine salt and leave at room temperature for 12 minutes.
- Prepare the cucumber by peeling in alternating strips and cutting into half-moons about 1 cm thick.
- Slice the onion into thin slices and cut the green pepper into strips.
- Assemble the salad by adding cucumber, onion, pepper, and olives to the tomatoes along with their juice.
- Pour the olive oil over the vegetables.
- Add the feta on top and sprinkle oregano over everything.
- Serve immediately while the cucumber is still crunchy.
Notes
For best results, use firm ripe tomatoes and high-quality extra-virgin olive oil. Serve with crusty bread to soak up the juices.
- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Greek