Best Greek Salad
1/2 English cucumber
1 green bell pepper, cut into chunky bite-sized pieces
2 ripe tomatoes, cut into chunky bite-sized pieces
1/2 small red onion, thinly sliced and separated into rings
125 ml (1/2 cup) pitted and sliced kalamata olives
45 ml (3 tbsp) extra virgin Greek olive oil
10 ml (2 tsp) dried oregano leaves, crumbled
Kosher or sea salt
Freshly ground black pepper
15 ml (1 tbsp) red wine vinegar, or as needed
125 g (4 oz) feta cheese, broken into small chunks
Slice cucumber in half lengthwise and scoop out seeds. Cut cucumber into bite-size pieces.
In a large bowl, combine cucumber, green pepper, tomatoes, red onion and olives. Sprinkle with olive oil, oregano and salt and pepper to taste. Add a splash of vinegar if salad needs a touch of acidity; it all depends on the flavour of the tomatoes. Fold in chunks of feta. Serve on a bed of fresh crisp greens, if desired.
Makes 4 to 6 servings.
Source: “All The Best Recipes” by Jane Rodmell (Robert Rose Inc.).