Follow these steps for perfect results
cucumbers
peeled, seeded, and cut into chunks
tomatoes
cored and cut into bite-sized slices
green pepper
seeded and cut into bite-sized pieces
red onion
peeled and thinly sliced
feta cheese
cut into cubes
kalamata olives
pitted and sliced
fresh oregano leaves
chopped
red wine vinegar
balsamic vinegar
extra virgin olive oil
sea salt
to taste
ground pepper
to taste
Peel cucumbers and cut them in half lengthwise.
Scrape out cucumber seeds and discard them.
Cut cucumber into bite-size chunks.
Place cucumber chunks in a large bowl.
Core ripe tomatoes and cut them into bite-sized slices.
Add tomatoes to the bowl.
Seed and cut the green pepper into bite-sized pieces.
Add green pepper to the bowl.
Peel and thinly slice the red onion.
Add red onion to the bowl.
Cut feta cheese into cubes.
Add feta to the bowl.
Slice pitted kalamata olives.
Add olives to the bowl.
In a small bowl, combine oregano, red wine vinegar, and balsamic vinegar.
Whisk in extra virgin olive oil.
Drizzle half the dressing over the salad.
Season with sea salt and ground pepper to taste.
Serve immediately with remaining dressing on the side.
Optionally, serve over lettuce greens if desired.
Expert advice for the best results
Chill the salad for 30 minutes before serving for enhanced flavor.
Use high-quality extra virgin olive oil for the best taste.
Adjust the amount of vinegar to your preference.
Everything you need to know before you start
5 minutes
Can be made a few hours ahead, but add feta just before serving.
Serve in a bowl or on a platter, garnished with extra feta and fresh oregano.
Serve as a side dish with grilled meats or fish.
Serve as a light lunch with pita bread.
Assyrtiko or Sauvignon Blanc
Discover the story behind this recipe
Common dish served in Greece, often as part of a meze.
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