Ingredients

The following ingredients have 4 Servings
  • 4 whole large ripe tomatoes
  • 1 whole cucumber
  • 1/2 each red onion
  • 1 whole medium green bell pepper
  • 3 Tbsp fresh chopped oregano ( - 1.5 tbsp dried oregano may be substituted)
  • 250 grams Greek feta (in a block, not crumbled)
  • 16 each kalamata olives
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 pinch salt

Instruction

  • Start by washing all the vegetables, especially if they are homegrown. Measure out the oil and vinegar, as well as the oregano.  If using fresh oregano, pick the leaves of the stem, and roughly chop the leaves.
  • Cut the tomatoes by cutting them in quarters, removing the core and then roughly dicing them.
  • Cut the cucumber by trimming off the ends, cutting the cucumber in half length wise, and then slicing the cucumber along its length.
  • Cut the red onion in half, trim of the ends, remove the skin, and then cut the onion into a bite sized dice.
  • Cut the bell pepper by removing the top and bottom, followed by cutting around the core to remove it. Cut the green pepper into a dice or small triangle pieces.
  • Cut the block of feta cheese into four equal slices, and set aside. Count out 16 kalamata olives and set them aside.
  • If serving the Greek salad on a large platter, arrange the vegetables in layers or sections, and top with the feta, and kalamata olives. Drizzle the olive oil and red wine vinegar over the salad, and then garnish with a pinch of salt, and the oregano.
  • If serving the Greek salad in individual bowls, evenly portion each vegetable into the bowls, drizzle with the oil and vinegar, and then top with a slice of feta and 4 olives. Again, garnish each salad with the chopped oregano, and salt.