Greek Salad
A crisp, refreshing salad of tomatoes, cucumber, olives, and feta — no lettuce needed.
Prep 15m
Cook PT
Yield 4
Instructions
- 1
Combine the tomatoes, cucumber, red onion, and green pepper in a large bowl.
- 2
Scatter the olives over the top.
- 3
Place the block of feta on top whole (do not crumble).
- 4
Drizzle over the olive oil and red wine vinegar.
- 5
Season with salt, black pepper, and the dried oregano.
- 6
Serve immediately or rest for 10 minutes to let the flavours meld.
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Notes
Use the best olive oil you can — it makes a real difference here. The feta should sit on top as a block rather than being mixed in; it breaks apart naturally as you serve. Avoid refrigerating once dressed, as the tomatoes lose their texture.
Committed to this collection by the hand of Hunter.