Greek Salad recipe

Ingredients (Serves 4):

- 4 ripe tomatoes, cut into wedges

- 1 large cucumber, peeled and sliced into half-moons

- 1 red onion, thinly sliced

- 1 green bell pepper, cut into thin rings

- 200 g (7 oz) feta cheese, cut into a block or large cubes

- 100 g (3.5 oz) Kalamata olives

- 1⁄2 teaspoon dried oregano

- 4 tablespoons extra virgin olive oil

- 1 tablespoon red wine vinegar (optional)

- Salt, to taste

Instructions:

1. Prepare the vegetables. Wash and cut the tomatoes, cucumber, onion, and green pepper as

described. Place them in a large salad bowl.

2. Add the olives. Scatter the Kalamata olives evenly over the vegetables.

3. Top with feta. Place the block of feta cheese (or large cubes) on top of the salad.

4. Season. Sprinkle the dried oregano over the feta and vegetables. Add a light pinch of salt

(optional, as feta is already salty).

5. Dress the salad. Drizzle the extra virgin olive oil generously over the salad. Add red wine

vinegar if desired.

6. Serve immediately. Toss gently just before serving, or present as is with the feta block on top for a traditional look.