Ingredients:

  • 3 large (450g) vine-ripened tomatoes, cut into wedges
  • 1 large (300g) English cucumber, sliced into half-moons
  • 1 medium (100g) red onion, thinly sliced into slivers
  • 1 medium (150g) green bell pepper, diced
  • 1/2 cup (85g) Kalamata olives, pitted
  • 7 oz (200g) block feta cheese
  • 1 tbsp (4g) dried Greek oregano
  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Wash and dry all vegetables thoroughly. Cut the tomatoes into irregular wedges and the cucumber into thick half-moons. Slice the red onion into paper-thin slivers.
  2. In a small jar or bowl, combine the olive oil, red wine vinegar, minced garlic, salt, and pepper. Shake vigorously or whisk until the mixture is opaque and slightly thickened.
  3. Place the tomatoes, cucumbers, peppers, and onions in a large bowl. Pour the dressing over the top and toss gently using a folding motion.
  4. Add the Kalamata olives and sprinkle the dried oregano over the mix. Place the block of feta on top or gently fold in cubes.