Ingredients:

  • 4 large ripe tomatoes (vine or beefsteak), cut into thick wedges
  • 1 large English cucumber, thickly sliced or cut into half-moons
  • 1/2 medium red onion, very thinly sliced
  • 1 medium green bell pepper, cored and cut into thick rings or strips
  • 1 cup Kalamata olives (pitted or unpitted)
  • 6 oz block of brine-packed Feta cheese
  • 1/3 cup Extra Virgin Olive Oil (best quality)
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon Dried Greek Oregano
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Wash and roughly chop the tomatoes, slice the cucumber thickly, slice the red onion very thinly, and cut the green pepper into rings.
  2. Place all chopped vegetables and the olives into a large salad bowl.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, sea salt, and black pepper until slightly emulsified.
  4. Pour about two-thirds of the dressing mixture over the vegetables. Toss gently just enough to coat everything evenly.
  5. Place the entire block of feta directly on top of the salad mixture in the centre of the bowl.
  6. Drizzle the remaining dressing over the top of the feta block. Sprinkle the entire salad generously with the dried Greek oregano.
  7. Allow the salad to sit at room temperature for 10-15 minutes before serving to let the flavours meld.
  8. Serve immediately, encouraging diners to break off chunks of feta as they scoop their portion.