Ingredients:

  • 3 large ripe Roma or Heirloom Tomatoes (about 1.5 lbs), cut into rustic wedges
  • 1 large English Cucumber, partially peeled and cut into thick half-moons
  • 1/2 medium Red Onion, sliced very thinly into half-moons
  • 1 small Green Bell Pepper, cored, seeded, and sliced into thin rings
  • 1/2 cup (80g) Kalamata Olives
  • 6 oz block (170g) of good quality Greek Feta Cheese (in brine)
  • 1 teaspoon Dried Oregano
  • 1/3 cup (80ml) Extra Virgin Olive Oil (EVOO)
  • 2 Tablespoons Red Wine Vinegar
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Prepare the vegetables: Chop tomatoes into large, rustic wedges. Slice the cucumber thickly (strip the skin off in stripes for visual appeal, if desired). Thinly slice the red onion and green pepper.
  2. Assemble the base: Place the prepared tomatoes, cucumbers, onions, and sliced peppers directly onto your chosen serving platter or a large, shallow bowl.
  3. Add Olives: Scatter the Kalamata olives evenly over the vegetables.
  4. Dress Simply: In a small separate bowl, whisk together the EVOO, red wine vinegar, salt, and pepper until just emulsified.
  5. Marinate (Recommended): Drizzle about two-thirds of the dressing mixture evenly over the vegetables. Toss very gently just to coat. Allow to sit for 10–15 minutes at room temperature so the vegetables begin to release their juices.
  6. The Feta Topping: Place the entire block of feta cheese directly on top of the dressed vegetables, slightly off-centre. Do not crumble it in.
  7. The Final Flourish: Drizzle the remaining dressing over the feta block. Liberally sprinkle the entire salad (vegetables and feta) with the dried oregano.
  8. Serve Immediately: Serve with crusty bread ready for 'paximadi' (mopping up the delicious juices at the bottom of the bowl!).