How to make it
6 steps. Take it one step at a time.
Wash and chop the tomatoes
Wash and chop the tomatoes into bite-sized wedges. Place them into a large serving bowl.
Peel the cucumber if the skin is thick
Peel the cucumber if the skin is thick, then slice into half-moons. Add to the bowl.
Thinly slice the red onion and the green bell pepper
Thinly slice the red onion and the green bell pepper into rings or strips and add to the salad.
Add the whole Kalamata olives
Add the whole Kalamata olives to the bowl. Gently toss the vegetables together.
Drizzle the extra virgin olive oil and red wine vinegar
Drizzle the extra virgin olive oil and red wine vinegar over the salad. Season lightly with sea salt (remember the feta is salty).
Place the block of feta cheese
Place the block of feta cheese on top of the salad and sprinkle the dried oregano over the entire dish. Serve immediately.
A little kitchen wisdom
For the most authentic experience, do not toss the salad once the feta is added; place the whole block of cheese on top or break it into large chunks. Use high-quality extra virgin olive oil and mountain-grown dried oregano if possible.
