Ingredients:

  • 1 English cucumber, peeled and coarsely chopped (about 400g / 14 oz)
  • 4 medium ripe tomatoes, coarsely chopped (about 500g / 1.1 lbs)
  • 1/2 medium red onion, thinly sliced (about 50g / 1.75 oz)
  • 1 green bell pepper, seeded and coarsely chopped (about 150g / 5.3 oz)
  • 1 cup Kalamata olives, pitted (about 150g / 5.3 oz)
  • 4 ounces (115g) Greek feta cheese, in a single block
  • 1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano)
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) red wine vinegar
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Chop the cucumber, tomatoes, bell pepper, and red onion.
  2. In the large bowl, gently combine the cucumber, tomatoes, red onion, bell pepper and olives.
  3. In a small bowl (or jar), whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Pour the dressing over the salad and gently toss to coat.
  5. Place the block of feta cheese on top of the salad. Sprinkle with fresh oregano (if using).
  6. Serve immediately or chill for 15 minutes for a more refreshing salad. Resist the urge to mix the feta into the salad until just before serving.