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Greek Salad
Mediterranean30 minutes or lessNo-cook

Greek Salad

Crisp cucumber and juicy tomatoes meet briny kalamata olives and creamy feta in a bright oregano-laced olive oil dressing.

15 min4 porciones

Ingredientes

  • 1 English cucumber · cut into thick half-moons
  • 4 roma tomatoes · cut into wedges
  • 1/2 red onion · thinly sliced
  • 1 green bell pepper · cut into chunks
  • 1/2 cup kalamata olives · pitted
  • 6 oz feta cheese · cut into a thick slab or large crumbles
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • salt · to taste
  • black pepper · to taste

Preparación

  1. 1

    Prep the vegetables

    Cut the cucumber into thick half-moons, slice the tomatoes into wedges, cut the bell pepper into bite-sized chunks, and thinly slice the red onion.

  2. 2

    Combine in a bowl

    Add the cucumber, tomatoes, bell pepper, red onion, and kalamata olives to a large bowl. Toss gently to combine.

  3. 3

    Make the dressing

    In a small bowl or directly over the salad, whisk together the olive oil and red wine vinegar. Season with salt and pepper.

  4. 4

    Dress the salad

    Drizzle the dressing over the vegetables and toss lightly to coat everything evenly.

  5. 5

    Top with feta and oregano

    Lay the feta slab or large crumbles on top of the salad. Sprinkle dried oregano generously over everything. Do not toss — leave the feta on top for presentation.

  6. 6

    Serve

    Serve immediately at room temperature, or refrigerate for up to 30 minutes before serving for a slightly chilled version.

Ver cómo se prepara

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