Greek Salad
A crisp, refreshing salad of tomatoes, cucumber, olives, and feta. No lettuce needed.
Ingredients
Servings
- 4 large ripe cherry tomatoes, cut into quarters
- 1 cucumber, halved lengthways and sliced
- 1 red onion, thinly sliced
- 1 red pepper, deseeded and sliced
- 7 pepperoncini
- 200 g block of feta
- 100 g Kalamata olives (pitted or unpitted)
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp oregano leaves
- 1 tbsp rosemary
- Salt
- Black pepper
Instructions
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Combine the tomatoes, cucumber, red onion, pepperoncini, and red pepper in a large bowl.
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Scatter the olives over the top.
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Place the block of feta on top whole (do not crumble).
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Drizzle over the olive oil and red wine vinegar.
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Season with salt, black pepper, the oregano leaves, and rosemary.
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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.
