Greek Salad
A crisp, refreshing salad of tomatoes, cucumber, olives, and feta. No lettuce needed.
Prep 15m
Cook PT
Yield 4
Instructions
Combine the tomatoes, cucumber, red onion, pepperoncini, and red pepper in a large bowl.
Scatter the olives over the top.
Place the block of feta on top whole (do not crumble).
Drizzle over the olive oil and red wine vinegar.
Season with salt, black pepper, the oregano leaves, and rosemary.
Serve immediately or rest for 10 minutes to let the flavours meld.
❧
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.
