Greek salad
Ingredients
- 8 pcRound tomato (wedged)
- 2 pcCucumber (thickly sliced)
- 2 pcRed onion (thinly sliced into rings)
- 2 pcGreen bell pepper (into rings)
- 200 gBlack olive (whole)
- 8 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 2 tbspOregano (dried)
- 2 pinchFleur de sel
- 400 gFeta cheese (as a block)
Method
Juicy tomato wedges and crunchy cucumber slices, all drizzled with golden olive oil. The scent of dried oregano and the bite of red onion evoke sun-drenched Mediterranean lunches.
- 1
Cut the tomatoes into irregular wedges and the cucumber into thick slices. We want texture, not a fine dice. The vegetables should release their juices when they hit the salt.
- 2
Slice the red onion into thin, translucent strips and the green pepper into rings. These elements provide the crunch and aromatic strength that balance the richness of the oil.
- 3
Combine everything in a dish. Drizzle generously with extra virgin olive oil and a splash of red wine vinegar. Season with sea salt to draw out the tomato juices.
- 4
Add the black olives and sprinkle with oregano. Place the block of feta (missing ingredient) on top without crumbling it, so everyone can help themselves as they please.
Frequently asked questions
How do you get this dish right?
- Don't keep this salad in the fridge for too long; the cold kills the tomato flavor.
- The olive oil must be top quality; it's what binds all the ingredients together.
How long does this dish keep?
Eat immediately. Tomatoes lose their firmness and the dressing water dilutes the flavors after 30 minutes.
