Follow these steps for perfect results
English cucumber
unpeeled, cubed
green bell pepper
cubed
tomatoes
wedges
onion
thinly sliced
kalamata olives
whole
oregano
dried
salt
table
pepper
ground black
lemon juice
fresh
olive oil
extra virgin
feta cheese
crumbled
Halve the cucumber lengthwise and chop into 1/2-inch cubes.
Cut the green bell pepper in half, remove the seeds, and chop into 1/2-inch cubes.
Cut the tomatoes into wedges.
Thinly slice the onion.
Combine the cucumber, green pepper, tomatoes, onion, olives, oregano, salt, and pepper in a large mixing bowl.
Add the lemon juice and olive oil to the bowl.
Gently toss all ingredients until well combined.
Crumble the feta cheese over the salad.
Expert advice for the best results
Marinate the salad for 30 minutes before serving for enhanced flavor.
Use fresh, ripe tomatoes for the best taste.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance.
Serve in a rustic bowl or on a platter.
Serve as a side dish with grilled meats or fish.
Enjoy as a light lunch with pita bread.
Like Sauvignon Blanc or Assyrtiko.
Refreshing and complements the flavors.
Discover the story behind this recipe
A staple in Greek cuisine, often served as part of a mezze platter.
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