Big Greek Salad Bowl with Feta & Olives

Name: Big Greek Salad Bowl with Feta & Olives
Prep time: 10 min
Total time: 10 min
Yield: 4
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

Juicy tomatoes, crisp cucumber, briny olives, sharp red onion and a proper slab of feta. Ten minutes of pure summer.

Prep: 10 minCook: 0 minTotal: 10 minServings: 4Difficulty: Easy

Greek salad with tomatoes, cucumber, red onion, olives and feta

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 the salad I make most in summer. Serve it with my lamb kofta pita or alongside 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.