Ingredients:

  • 3 large Vine Tomatoes (600 g), cut into large wedges or chunks
  • 1 large Cucumber (300 g), cut into thick half-moons
  • 1/2 medium Red Onion (50 g), very thinly sliced
  • 1/2 medium Green Bell Pepper (100 g), cut into thin, short strips
  • 1/2 cup Kalamata Olives (80 g)
  • 7 oz block Authentic Greek Feta (200 g), in brine
  • 1/4 cup Extra Virgin Olive Oil (EVOO) (60 ml)
  • 1 Tbsp Red Wine Vinegar (15 ml) (Optional)
  • 1 tsp Fresh Lemon Juice (5 ml)
  • 1 tsp Dried Greek Oregano (5 ml)
  • Sea Salt, To taste (use sparingly)
  • Freshly Ground Black Pepper, To taste

Instructions:

  1. Prepare the Onion (Taming the Bite): Thinly slice the red onion into rings or half-rings. Place the sliced onion in a small bowl of ice water for 5-10 minutes. This removes the harsh, raw 'bite.' Drain the onions thoroughly and set aside.
  2. Assemble the Vegetable Base: In the large mixing bowl, combine the tomato wedges, cucumber half-moons, green pepper strips, Kalamata olives, and the drained, soaked red onion slices. Toss the vegetables gently.
  3. Mix the Dressing: In a small bowl, whisk together the EVOO, red wine vinegar (if using), lemon juice, oregano, pepper, and a pinch of salt. Taste the dressing and adjust the seasoning if necessary.
  4. Dress and Rest the Salad: Pour three-quarters of the dressing mixture over the vegetables. Toss very gently (we want chunks, not mush). Let the salad rest at room temperature for 15 minutes. This rest time allows the tomatoes to release their juices, forming the proper, rich dressing base.
  5. Final Presentation: Transfer the rested Greek salad mixture (including the accumulated juices) to your serving platter or bowl. Place the single, full block of Feta cheese directly on top. Drizzle the remaining dressing over the Feta block. Sprinkle the entire dish generously with extra dried oregano just before serving.