Ingredients:

  • 4 large, vine-ripened ripe tomatoes, cut into large wedges
  • 1 large English cucumber, partially peeled and sliced thickly
  • 1/2 medium red onion, sliced thinly
  • 1 medium green bell pepper, sliced into rings or strips
  • 1 cup Kalamata olives
  • 1 (6-8 oz) block Feta cheese (not crumbled)
  • 1/3 cup Extra Virgin Olive Oil
  • 1 Tbsp Red Wine Vinegar (optional)
  • 1 tsp dried Greek oregano
  • 1/2 tsp sea salt, or to taste
  • 1/4 tsp freshly ground black pepper, or to taste
  • 2 sprigs fresh oregano (optional, for garnish)

Instructions:

  1. Chop the ripe tomatoes into large, rustic wedges. Partially peel and thickly slice the cucumber. Slice the bell pepper and thinly slice the red onion. Add all prepared vegetables and the Kalamata olives to a large serving bowl.
  2. Season the vegetables by sprinkling them with sea salt and black pepper. Take the dried Greek oregano and rub it vigorously between your palms directly over the bowl to activate the essential oils, then sprinkle over the salad.
  3. Drizzle the high-quality Extra Virgin Olive Oil over the vegetables. Add the optional Red Wine Vinegar. Use your hands or a large spoon to gently toss the vegetables, ensuring they are lightly coated. Let the salad rest at room temperature for 15 minutes to allow the flavors to meld.
  4. Place the entire block of Feta cheese directly on top of the dressed vegetables in the middle of the bowl. Drizzle the Feta with a little extra EVOO and sprinkle with a final pinch of dried oregano. Serve immediately with crusty bread for dipping.