Traditional Greek Salad
Ingredients
- 1 medium red onion
- 4 medium juicy tomatoes
- 1 English cucumber (hot house cucumber) (partially peeled making a striped pattern)
- 1 green bell pepper (cored)
- Greek pitted Kalamata olives (a handful to your liking)
- Kosher salt (a pinch)
- 4 tablespoons quality extra virgin olive oil (I used early harvest Greek olive oil)
- 1 -2 tablespoon red wine vinegar
- Blocks of Greek feta cheese (do not crumble the feta, leave it in large pieces)
- ½ tablespoon dried oregano
Instructions
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Cut the red onion in half and thinly slice into half moons.
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(If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
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Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
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Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness) Thinly slice the bell pepper into rings.
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Place everything in a large salad dish. Add a good handful of pitted Kalamata olives.
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Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
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Pour the olive oil and red wine vinegar all over the salad.
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Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
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Now add the the feta blocks on top and add a sprinkle more of dried oregano.
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Serve with crusty bread.
Notes
Leftovers? You can refrigerate leftovers for 2 nights or so.
Another dressing option: if you've made my ladolemono Greek Dressing (which is made of lemon juice and olive oil), you can use a few tablespoons on this salad.
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Nutrition
**Serving size** 1 serving
**Calories** 102.9 kcal
**Fat** 9.5 g
**Saturated fat** 1.3 g
**Sodium** 2.8 mg
**Carbohydrates** 4.7 g
**Fibre** 1.1 g
**Protein** 0.7 g
Imported from Mela.
