Traditional Greek Salad
Ingredients
- 4 pcRound tomato (wedged)
- 1 pcCucumber (sliced into rounds)
- 0.5 pcRed onion (thinly sliced)
- 1 pcGreen bell pepper (sliced into rings)
- 100 gBlack olive (whole)
- 4 tbspExtra virgin olive oil
- 1 tbspRed wine vinegar
- 1 pinchGray sea salt
- 1 tspOregano (dried)
- 200 gFeta cheese (in a block or cut into large cubes)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Leftovers can be kept for 24 hours in the fridge, but vegetables will lose their crunch.
