Traditional Meze Salad
Ingredients
- 4 pcRound tomato (wedged)
- 1 pcCucumber (half-moons)
- 1 pcRed onion (sliced into rings)
- 1 pcGreen bell pepper (strips)
- 100 gBlack olive (whole)
- 4 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tspOregano (dried)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 4 pcPita bread (warmed)
- 200 gFeta cheese (drained)
- 1 tbspCapers (rinsed and drained)
Method
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.
- 1
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
Thinly slice the red onion into translucent rings. Cut the green pepper into thin strips. These elements provide piquancy and freshness.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. The salad will release water if left to sit for too long.
