Greek Salad

Large pieces of ripe tomato, cucumber, green pepper, red onion, and Kalamata olives meet an oregano and olive-oil dressing, with a generous block of feta on top.

30 min

4 side servings

Greek salad of ripe tomato, cucumber, green pepper, red onion, and olives topped with a generous feta block.

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

Equipment

Cutting board · Chef's knife · Broad serving bowl · Small bowl · Whisk · Broad serving spoon

Keep the pieces substantial

Use broad cuts and turn with a spoon rather than tossing hard; the tomato wedges and cucumber should keep their shape.

Bring the feta to the table

Leave the feta as a generous piece on top so each person can take some with the dressed vegetables.

Prepare the vegetables

01. Rinse and dry tomatoes, cucumber, and green pepper; peel the onion and let the feta lose its chill while you work.

02. Cut tomatoes into generous wedges, catching their juice in the serving bowl so it becomes part of the dressing.

Cut and combine

03. Slice cucumber into thick half-moons and cut seeded green pepper into broad squares; keep both substantial.

04. Add thinly sliced red onion and pitted Kalamata olives, separating the onion so it is distributed through the bowl.

Dress and rest

05. Whisk olive oil, red-wine vinegar, oregano, salt, and pepper until the dried oregano is evenly suspended.

06. Turn the vegetables gently with the dressing, then let them stand 10 minutes at room temperature for their juices to mingle.

Finish and serve

07. Set the feta block on top and spoon a little seasoned tomato dressing over it, keeping the cheese in a generous piece.

08. Serve at room temperature without lettuce, giving each portion vegetables, olives, feta, and some tomato dressing.