Traditional Greek Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Cucumber
  • 1 Green bell pepper
  • 1/2 tbsp Oregano, quality dried
  • 1 Red onion, medium
  • 4 Tomatoes, Medium juicy

• Condiments

  • 1 Greek pitted kalamata olives

• Baking & Spices

  • 1 pinch Salt

• Oils & Vinegars

  • 4 tbsp Olive oil, quality extra virgin
  • 1 tbsp Red wine vinegar

• Dairy

  • 8 oz Greek feta cheese in, creamy

Found on themediterraneandish.com

Description

Ingredients

• 4 Medium juicy tomatoes, preferably organic tomatoes
• 1 Cucumber, or ¾ English (hot house) cucumber preferred, partially peeled making a striped pattern
• 1 green bell pepper, cored
• 1 medium red onion
• Greek pitted Kalamata olives
• Salt, a pinch
• 4 tbsp quality extra virgin olive oil
• 1-2 tbsp red wine vinegar
• 8 oz or more creamy Greek feta cheese in blocks (do not crumble)
• ½ tbsp quality dried oregano

Directions

• Cut the tomatoes into wedges or large chunks (I sliced some and cut the rest in wedges).
• Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least ½ in thickness)
• Thinly slice the bell pepper into rings.
• Cut the red onion in half and thinly slice into half moons.
• Place everything in a large salad dish. Add a good handful of the pitted kalamata olives.
• Season very lightly with salt (just a pinch). Pour the olive oil and red wine vinegar.
• Give everything a very gentle toss to mix; do NOT over mix, this salad is not meant to be handled too much.
• Now add the the feta blocks on top. Sprinkle the dried oregano.
• Serve with crusty bread!