Ingredients:

  • 1 lb Ripe Tomatoes, large-diced
  • 1 large English Cucumber, roughly chopped
  • 1 medium Green Bell Pepper, coarsely chopped
  • 1/4 cup thinly sliced Red Onion
  • 1/2 cup pitted Kalamata Olives
  • 6 oz Block Feta Cheese, brine-packed
  • 1/3 cup Extra Virgin Olive Oil (EVOO)
  • 2 Tbsp Red Wine Vinegar
  • 1 tsp Dried Greek Oregano
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Prep the Vegetables: Dice the tomatoes, cucumber, and green bell pepper into rustic, bite-sized chunks. Thinly slice the red onion. Place the chopped tomatoes, cucumber, bell pepper, sliced onion, and whole olives into the large serving bowl.
  2. Whisk the Dressing: In a small bowl, combine the Extra Virgin Olive Oil and Red Wine Vinegar. Add the dried oregano, sea salt, and black pepper. Whisk vigorously until slightly emulsified and the salt has dissolved.
  3. Dress and Chill: Pour approximately three-quarters of the dressing over the vegetables, reserving the remainder. Toss the salad gently to coat. Cover the bowl and refrigerate for a minimum of 30 minutes. This resting time is essential for flavor integration.
  4. Finish and Serve: Remove the salad from the fridge. Cut the block of feta into large slices or cubes and place the feta on top of the salad mixture. Drizzle the remaining reserved dressing over the feta and sprinkle a final pinch of fresh oregano over the top before serving.