Big Greek Salad Bowl with Feta & Olives
Juicy tomatoes, crisp cucumber, briny olives, sharp red onion and a proper slab of feta. Ten minutes of pure summer.
A proper Greek salad has no lettuce — it's a pile of chunky vegetables held together by good olive oil and a slab of feta.
It's a summer mainstay, best served with the lamb kofta pita or alongside the Mediterranean chickpea salad for a mezze table.
Ingredients
- 500g ripe tomatoes, roughly chopped
- 1 large cucumber, peeled in stripes and chunked
- ½ red onion, thinly sliced
- 1 green pepper, sliced
- ¾ cup (100g) pitted Kalamata olives
- 200g slab of good feta
- 1 teaspoon dried oregano
- 4 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper
Instructions
- Combine the tomatoes, cucumber, onion, pepper and olives in a big shallow bowl.
- Drizzle with vinegar, olive oil, salt, pepper and half the oregano. Toss gently.
- Lay the whole slab of feta on top (don't crumble — it's the point).
- Scatter over the remaining oregano and a final drizzle of oil.
- Serve immediately with warm bread for scooping.
Cooking tips
- Ripe summer tomatoes make this. Out of season, use good cherry tomatoes.
- Buy feta in brine — it's tangier and firmer than the crumbled kind.
- Salt the tomatoes 5 minutes before assembling to draw out extra flavour.
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