Ingredients:

  • 4 large, ripe tomatoes, roughly cut into 1-inch wedges
  • 1 large English cucumber, halved lengthwise and thickly sliced
  • ½ medium red onion, thinly sliced
  • ½ large green bell pepper, cored and roughly chopped
  • ½ cup pitted Kalamata olives
  • 6 oz block of high-quality Greek barrel-aged Feta cheese
  • ¼ cup good quality, fruity Extra Virgin Olive Oil
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon dried Greek oregano
  • ½ teaspoon coarse sea salt
  • ½ teaspoon freshly cracked black pepper

Instructions:

  1. Prepare the Vegetables: Chop the tomatoes, slice the cucumber, thinly slice the red onion, and chop the green pepper into rustic, uneven chunks.
  2. Combine Core Ingredients: Gently place all chopped vegetables and the whole Kalamata olives into the large serving bowl.
  3. Prepare the Dressing: In a small bowl or jar, whisk together the EVOO, red wine vinegar, salt, and black pepper. Taste and adjust seasoning—it should be punchy.
  4. Dress Lightly: Pour about two-thirds of the dressing over the vegetables. Toss very gently—just enough to coat the pieces lightly. The key is to let the juices pool naturally.
  5. Add the Feta: Place the entire block of feta cheese on top of the salad mixture, ensuring it sits proudly in the centre (this is traditional presentation).
  6. Final Seasoning: Drizzle the remaining dressing over the top of the feta block. Sprinkle generously with the dried oregano.
  7. Rest & Serve: Allow the salad to sit at room temperature for 10–15 minutes before serving. This allows the tomato juices to mingle beautifully with the dressing. Serve immediately with plenty of crusty bread for mopping up the juices!