Ingredients:

  • 1.5 lbs ripe plum or Roma tomatoes, wedged
  • 1 medium red onion, thinly sliced into half-moons
  • 1 cup English cucumber, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh flat-leaf parsley, chopped

Instructions:

  1. Place the sliced red onions in the mixing bowl. Drizzle with the lemon juice and a pinch of salt. Let them sit for 5 minutes to remove the pungent bite.
  2. Add the tomato wedges, diced cucumber, and halved olives to the bowl with the marinated onions. Gently toss to ensure the onions are evenly distributed.
  3. In a small jar, shake together the olive oil, remaining lemon juice, minced garlic, oregano, salt, and pepper until the mixture is cloudy and unified.
  4. Pour the dressing over the vegetables and fold in the crumbled feta and fresh parsley.
  5. Toss everything gently with a large spoon until the vegetables are coated in a velvety sheen.
  6. Let the salad rest for 5-10 minutes at room temperature before serving.
  7. Taste one wedge of tomato and a piece of onion to ensure the salt level is right.
  8. Give it one final, light toss to bring the feta chunks to the top.