Target: 6 × 4 inches · landscape

Greek Salad

30 min · 4 side servings

Ingredients

□ 1 1/2 lb ripe tomatoes

□ 1 English cucumber

□ 1 medium green bell pepper

□ 1/2 small red onion

□ 3/4 cup pitted Kalamata olives

□ 6 oz block feta

□ 3 tbsp extra-virgin olive oil

□ 1 tbsp red-wine vinegar

□ 1 tsp dried oregano

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

1. Wash and dry the produce. Cut ripe tomatoes into generous wedges and catch their juices in the serving bowl.

2. Cut cucumber into thick half-moons and pepper into broad squares. Add thin red onion and Kalamata olives.

3. Whisk oil, red-wine vinegar, oregano, salt, and pepper; dress vegetables gently and rest 10 minutes at room temperature.

4. Top with a generous feta block and spoon over tomato dressing. Serve at room temperature without lettuce.

Cook’s note: Keep the vegetable pieces large and turn them gently so they hold their shape.