Greek Salad

Ingredients

• 1.5 pounds tomatoes – cored, cut into wedges
• 12 ounces cucumber – halved lengthwise and sliced 0.5-inch thick
• 6 ounces green bell pepper – cored and thinly sliced
• 4 ounces red onion – thinly sliced
• 0.75 cup Kalamata olives – left whole
• 7 ounces feta cheese – drained, kept as a slab
• 1 tbsp red wine vinegar
• 0.25 cup extra-virgin olive oil
• 1 tsp dried oregano
• 0.75 tsp sea salt
• 0.25 tsp black pepper

Instructions

1. Prep the vegetables: Cut the tomatoes into wedges; halve the cucumber lengthwise and slice 0.5-inch thick; core and thinly slice the green bell pepper; peel and thinly slice the red onion.
2. Place the tomatoes and cucumber in a large bowl. Sprinkle with the sea salt, toss gently, and let stand 10 minutes to draw out some juices.
3. Add the green bell pepper, red onion, and Kalamata olives to the bowl and toss gently to combine.
4. Drizzle the red wine vinegar and the extra-virgin olive oil over the salad. Add the black pepper and toss briefly until the vegetables are lightly coated.
5. Transfer to a serving platter. Lay the slab of feta cheese on top and sprinkle the dried oregano over the feta and salad. Spoon a little of the bowl juices over the feta and serve at cool room temperature within 10–15 minutes.