Traditional Greek Salad

Sun-drenched vegetables, crunchy to the bite, contrasting with the creamy texture of feta. Olive oil binds it all together while oregano scents the plate as soon as it's crushed.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 384
• Protein: 10 g
• Carbs: 15 g
• Fat: 32 g

Ingredients

• 4 piece Round tomato ( wedged )
• 1 piece Cucumber ( sliced into rounds )
• 0.5 piece Red onion ( thinly sliced )
• 1 piece Green bell pepper ( sliced into rings )
• 100 g Black olive ( whole )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 pinch Gray sea salt
• 1 tsp Oregano ( dried )
• 200 g Feta cheese ( in a block or cut into large cubes )

Instructions

1. Vegetable preparation

   Wash all vegetables. Cut tomatoes into irregular wedges and cucumber into thick rounds, leaving some skin for crunch. Seed the green pepper and slice into rings. Thinly slice the red onion.

2. Base seasoning

   In a large bowl, combine vegetables and black olives. Season with grey sea salt, pour in the red wine vinegar, and coat generously with olive oil. Toss until every piece glistens.

3. Final plating

   Place the whole block of feta on top or break it into large chunks by hand. Sprinkle dried oregano over the cheese and vegetables. Do not toss after adding the cheese to keep the oil clear.

Chef's tips

• Don't keep this salad in the fridge too long; the cold kills the tomato's flavor.
• Use high-quality olive oil; it needs character to stand up to the vinegar's acidity.
• Feta should be served as a block or in large chunks, never in small industrial cubes.

Storage

Eat immediately. Leftovers can be kept for 24 hours in the fridge, but vegetables will lose their crunch.