Greek salad
A classic Greek salad combining fresh vegetables, feta cheese, and olives, tossed with olive oil and oregano.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Cucumber (medium-sized, sliced) | 2 | Count |
| Tomato (medium-sized, cut into wedges) | 4 | Count |
| Red Onion (small, thinly sliced) | 1 | Count |
| Green Bell Pepper (medium-sized, sliced) | 1 | Count |
| Kalamata Olives (pitted) | 150 | Grams |
| Feta Cheese (whole milk, cubed) | 200 | Grams |
| Extra Virgin Olive Oil (for dressing) | 60 | Milliliters |
| Red Wine Vinegar (for dressing) | 30 | Milliliters |
| Dried Oregano (for seasoning) | 2 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- In a large bowl, combine the sliced cucumbers, tomatoes, red onion, and green bell pepper.
- Add the pitted kalamata olives and cubed feta cheese to the bowl.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Pour the dressing over the salad ingredients and gently toss to combine.
- Let the salad sit for 10 minutes to allow the flavors to meld before serving.
Kitchen equipment
WhiskLarge Salad Bowl