Ingredients:

  • 4 large vine ripened tomatoes
  • 2 Persian cucumbers
  • 0.5 medium red onion
  • 1 green bell pepper
  • 0.5 cup Kalamata olives
  • 200g Greek Feta cheese
  • 0.25 cup Extra Virgin Olive Oil
  • 1 tbsp Red wine vinegar
  • 1 tsp Dried Greek oregano
  • 1 pinch flaky sea salt

Instructions:

  1. Slice the 0.5 medium red onion into very thin half moons. Note: If the onion is particularly pungent, soak the slices in ice water for 5 minutes. This removes the sulfurous bite while keeping the snap of the vegetable intact.
  2. Place the 4 large tomatoes (wedges), 2 Persian cucumbers (half moons), and 1 green bell pepper (rings) into your bowl.
  3. Adding the 0.5 cup Kalamata olives at this stage ensures their brine begins to season the surrounding vegetables.
  4. Drizzle the 0.25 cup Extra Virgin Olive Oil and 1 tbsp red wine vinegar over the vegetables. Sprinkle the 1 pinch flaky sea salt and half of the dried oregano. Toss gently with your hands or large spoons until every surface glitters with oil.
  5. Place the 200g Greek Feta cheese block directly on top of the salad. Do not crumble it into the mix yet. Drizzle a tiny bit more oil over the cheese and sprinkle the remaining oregano. This presentation is the hallmark of a traditional taverna style dish.