Greek Salad

INGREDIENTS:

3 large ripe tomatoes cut into wedges

1 large cucumber partially peeled and sliced into half-moons

1 small red onion thinly sliced into rings

1 green bell pepper deseeded and sliced into rings

1/2 cup Kalamata olives whole

200 g 7 oz Greek Feta cheese (one thick slab)

4 tbsp Extra Virgin Olive Oil

1-2 tbsp Red wine vinegar

1 tsp Dried Greek oregano

Pinch of sea salt

DIRECTIONS:

Prep Vegetables: Combine the tomato wedges, cucumber slices, red onion, and green pepper in a wide, shallow salad bowl.

Add Olives: Scatter the Kalamata olives over the top.

Season: Drizzle the olive oil and red wine vinegar over the vegetables. Sprinkle with a pinch of sea salt.

Toss: Gently toss the vegetables so they are evenly coated.

The Feta: Place the slab of feta cheese directly on top of the salad.

Garnish: Drizzle a tiny bit more oil over the feta and sprinkle the dried oregano over the entire dish.

Serve: Serve immediately with crusty bread for dipping in the juices.

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