Prep 15 mins
Cook 0 mins
This salad is soooo good and oh so easy. Success depends upon the freshest ingredients, and the best olive oil
- 4 -5 tomatoes (Large,ripe)
- 1 large red onion
- 1 cucumber
- 1 green bell pepper
- 1⁄4 lb Greek feta cheese (, sliced or cumbled)
- 1⁄4 teaspoon dried greek oregano (rigani)
- 1⁄8 teaspoon sea salt
- 1⁄4 cup top quality extra virgin olive oil
- 1 dozen Greek olive (Kalamata, green Cretan olives, etc.)
- 1 tablespoon water (optional)
- Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
- Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.
- Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled (as in photo), and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.
- Additional ingredients.
- Anchovies: if you like this salty fish, add a couple to the salad before tossing.
- Capers: toss in a few if you like them.
Excellent Salad, I had an overload of cucumbers and tomatoes in the garden and now I can make the perfect salad! Hubby very impressed!
I stayed faithfully to the recipe, I might get a little more adventuresome on the next round.
Such a cool, colorful and healthy salad. This is perfect for using up fresh veggies from your garden. I did use the optional water and I also used extra oregano. I think that it's best when eaten within 24 hours of making. Thanx for sharing!