Prep 15 mins
Cook 15 mins
Who doesn't love these ingredients? Sometimes I cheat and use Mozarella instead of feta; personal choice. The amount of Olive Oil, seal salt, peppers, and oregano is your choice. Recipe from About.com
- 4 -5 tomatoes, large, ripe
- 1 large red onion
- 1 cucumber
- 1 green bell pepper
- 1⁄4 lb sliced Greek feta cheese or 1⁄4 lb crumbled Greek feta cheese
- dried greek oregano (rigani)
- sea salt (quantity of your choice)
- olive oil, top quality extra virgin (quantity of your choice)
- 1 dozen Greek olive (Kalamata, green Cretan olives, etc.)
- hot pepper (garnish)
- 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.
This has WOW written all over it! What a fantastic salad! Beautiful, too! Thanks, fellow Gourmet Goddess -- Ck2plz! Happily made for ZWT9.
Basically, the salad I make nearly every other day - so I knew we would love it. I used vari-coloured peppers instead of just green, because I love the sweetness of the red and yellow peppers in this salad, and how pretty it makes the salad look. I am so glad to see that no vinegar, etc., is called for in this recipe. That is EXACTLY how we make it here in Greece. Ideally, if you have vine-ripened summer tomatoes, the tart juices that drizzle out into the oil will create its own dressing! Lots of crusty bread to sop up these juices is a must here in Greece!
This is such a tasty salad - I could eat it every day! This was a perfect dinner for an extremely hot evening. It looks beautiful and has great flavor. I will make this often. Thanks for sharing the recipe.