Follow these steps for perfect results
tomatoes
ripe, large
red onion
large
cucumber
large
green bell pepper
feta cheese
sliced or crumbled
dried oregano
sea salt
extra virgin olive oil
top quality
kalamata olives
pitted
pepperoncini pepper
pickled, hot
water
anchovy
optional
capers
optional
Wash and dry the tomatoes, cucumber, and green pepper. Peel the outer skin from the onion, wash, and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly.
Slice the cucumber into 1/4-inch slices, cutting slices in half. Salt lightly.
Slice the pepper into rings, removing the stem and seeds. Salt lightly.
Slice the onion into thin rings.
Combine the tomatoes, cucumbers, green pepper, and onion in a large salad bowl.
Sprinkle with oregano and pour olive oil over the salad.
Toss the salad.
Place the feta on top of the salad as a slice or crumbled.
Toss in some olives.
Sprinkle the cheese with oregano (and pepper if desired).
Mix the oil and water and drizzle over the top.
Serve, garnished with hot peppers (optional).
Add anchovies if desired before tossing.
Toss in capers if desired.
Expert advice for the best results
Use high-quality olive oil for the best flavor.
Adjust the amount of oregano to your taste.
Chill the salad for 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
5 minutes
Can be made a few hours ahead, but add the feta just before serving.
Rustic, in a deep bowl.
Serve with crusty bread.
Serve as a side dish to grilled meats or fish.
Assyrtiko
Traditional Greek Wine
Discover the story behind this recipe
A staple of Greek cuisine, often enjoyed during the summer months.
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