Juicy and beefy red tomatoes, extra virgin olive oil, super tasty feta and at the end the leftovers are an amazing dipping mixture with the help of a loaf of bread!
Have a look below at the full recipe and don’t forget that you can always print it.
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Cut in mouth bite chunks
peel, halve and thickly slice.
Thinly slice.
Seeded, and thinly sliced.
Mix gently.
Season with Salt & Pepper.
Add Feta.
Drizzle with Olive Oil.
Pour the vinegar.
Sprinkle the Oregano.
GREEK SALAD
Servings: 4 People
Ingredients
- 3 Tomatoes , not refrigerated, ripe but not soft, cut in mouth bite chunks
- ½ Red Onion , thinly sliced
- 2 Cucumbers , peeled, halved and thickly sliced
- 1 Green Long Horn Pepper , seeded, and thinly sliced
- 12 Kalamata Olives , rinsed and drained
- 1 tbsp Capers
- 200 g Feta , Charalambides-Christis, at room temperature
- 1 tsp Dry Oregano , rubbed gently in your palm to release its aromas
- 75 ml EVOO , extra virgin olive oil, plus more for serving
- 25 ml Red Wine Vinegar , good quality
- Pinch Sea Salt
- Pinch freshly ground Black Pepper
- Bread for dipping
Instructions
- In a large and deep size salad bowl toss in all the ingredients except of the feta, including the juices of the tomatoes and mix gently. Season with the salt and pepper and pour the oil along with the red vinegar.
- Top it with a wedge of feta, drizzle more oil and sprinkle the oregano.
