Greek salad
Chunky tomatoes, cucumber, onion, green pepper and olives dressed with olive oil and oregano, with a whole slab of feta laid on top.
Method
- 1
Core the tomatoes and cut them into large, uneven wedges.
- 2
Peel the cucumber in stripes, halve it lengthways and cut into thick half-moons.
- 3
Slice the red onion into thin half-rings.
- 4
Seed the green pepper and cut it into thin rings.
- 5
Combine the tomatoes, cucumber, onion, pepper and olives in a wide shallow bowl.
- 6
Season lightly with salt, sprinkle over the vinegar and toss gently with your hands.
- 7
Lay the block of feta on top of the vegetables.
- 8
Crumble the oregano between your fingers over the feta and salad.
- 9
Pour the olive oil over everything and serve, with bread to mop up the juices.
Notes
- There is no lettuce in a traditional Greek village salad. The juices from the tomatoes and the oil form the dressing.
- Salt the vegetables lightly, since the feta and olives are already salty.
- Make it just before serving. Once cut and salted, the tomatoes release their juice and the cucumber softens.
Equipment
Chopping board, Sharp knife, Wide shallow serving bowl