Traditional Meze Salad

Sun-drenched vegetables with a satisfying crunch, paired with the sharp saltiness of feta. Olive oil binds the dish with character while the scent of dried oregano evokes the Mediterranean coast.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 646
• Protein: 18 g
• Carbs: 65 g
• Fat: 33 g

Ingredients

• 4 piece Round tomato ( wedged )
• 1 piece Cucumber ( half-moons )
• 1 piece Red onion ( sliced into rings )
• 1 piece Green bell pepper ( strips )
• 100 g Black olive ( whole )
• 4 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tsp Oregano ( dried )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 4 piece Pita bread ( warmed )
• 200 g Feta cheese ( drained )
• 1 tbsp Capers ( rinsed and drained )

Instructions

1. Cut the base vegetables

   Cut the round tomatoes into large irregular wedges. Slice the cucumber into thick 1 cm half-moons to keep the crunch. Put everything in a large salad bowl.

2. Prepare the onion and pepper

   Thinly slice the red onion into translucent rings. Cut the green pepper into thin strips. These elements provide piquancy and freshness.

3. Make the dressing

   Squeeze the lemon. In a bowl, mix the extra virgin olive oil, lemon juice, oregano, sea salt, and black pepper. The sauce should be well emulsified.

4. Assemble and serve

   Pour the dressing over the vegetables, add the black olives and capers, then mix gently. Place the block of feta on top (do not crumble it) and serve with the warmed pita bread.

Chef's tips

• Don't cut the vegetables too small; you want bite and texture.
• Feta is traditionally served as a single block on top of the salad, not crumbled.
• Use high-quality olive oil; it's what binds all the ingredients together.

Storage

Consume immediately. The salad will release water if left to sit for too long.