Ingredients:

  • 4 large vine-ripened tomatoes (approx. 600g), cut into irregular wedges
  • 1 large English cucumber (approx. 300g), partially peeled and sliced into half-moons
  • 1 small red onion, thinly sliced into translucent half-rings
  • 1 medium green bell pepper, deseeded and sliced into rings
  • 0.5 cup whole pitted Kalamata olives (approx. 75g)
  • 200g Greek sheep’s milk feta cheese, kept as a single slab
  • 0.25 cup extra virgin olive oil (60ml)
  • 2 tablespoons red wine vinegar (30ml)
  • 1 teaspoon dried wild Greek oregano
  • 0.25 teaspoon sea salt
  • 0.125 teaspoon freshly cracked black pepper

Instructions:

  1. Cut the 4 large vine ripened tomatoes into irregular wedges.
  2. Partially peel 1 large English cucumber to create a striped pattern, then slice into half moons.
  3. Shave 1 small red onion into translucent half rings until they look like delicate purple ribbons.
  4. Deseed 1 medium green bell pepper and slice it into thin rings.
  5. Place the tomatoes, cucumber, onion, and pepper into a wide, shallow bowl.
  6. Scatter 0.5 cup whole pitted Kalamata olives over the vegetables.
  7. In a small jar, combine 0.25 cup extra virgin olive oil and 2 tablespoons red wine vinegar.
  8. Pour the dressing over the vegetables, then sprinkle 0.25 teaspoon sea salt and 0.125 teaspoon freshly cracked black pepper.
  9. Lay the 200g slab of feta cheese directly on top of the salad until it looks like a rustic centerpiece.
  10. Rub 1 teaspoon dried wild Greek oregano between your palms over the entire dish.