Greek salad

Equipment

• Large mixing bowl
• Sharp knife
• Cutting board
• Measuring spoons
• Small bowl or jar for dressing
• Salad serving bowl

Ingredients

• 4 medium ripe tomatoes, cut into large wedges
• 1 large cucumber, sliced into thick half-moons
• 1 green bell pepper, sliced into thin strips
• 1 small red onion, thinly sliced
• 1 cup Kalamata olives
• 7 ounces (200 g) feta cheese, cut into large cubes or one thick block
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• Optional: Fresh parsley for garnish
• Optional: Lemon wedges for serving

Instructions

Step 1: Prepare the Vegetables

1. Wash all vegetables thoroughly under cold running water. Slice the tomatoes into wedges, cut the cucumber into thick slices, thinly slice the red onion, and cut the green bell pepper into thin strips.

Step 2: Make the Dressing

1. In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until well combined.

Step 3: Assemble the Salad

1. Place the tomatoes, cucumber, bell pepper, red onion, and Kalamata olives into a large salad bowl. Toss gently to distribute the vegetables evenly.

Step 4: Add the Feta

1. Place the feta cheese cubes or a large block of feta on top of the salad. Authentic Greek salads often feature one large piece of feta rather than crumbled cheese.

Step 5: Dress the Salad

1. Drizzle the prepared dressing evenly over the vegetables and feta cheese. Sprinkle a little extra oregano over the top for added flavor.

Step 6: Serve

1. Serve immediately while the vegetables are crisp and fresh. Pair with warm pita bread, grilled chicken, seafood, or roasted lamb for a complete Mediterranean meal.

Nutrition

Calories: 245 · Protein: 7 g · Fat: 20 g · Carbohydrates: 10 g · Saturated Fat: 6 g · Fiber: 3 g · Sugar: 6 g · Sodium: 620 mg