Greek Salad
This authentic Greek salad reflects traditional preparation just like they make it in Greece. Key distinctions from American versions: Greek salad isn't served with lettuce and traditionally features a large feta block rather than crumbles. The recipe emphasizes quality ingredients, particularly ripe, in-season tomatoes and authentic Greek feta cheese for optimal flavor.
Ingredients
- 4 large ripe tomatoes
- 1/2 large red onion
- 2 large cucumbers
- 150g Kalamata olives
- 120g high quality feta cheese (crumbled, cubed, or in a block)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 2 tbsp capers (optional)
- Kosher salt
Instructions
Chop tomatoes into rough chunks; remove and discard seeds. Place tomatoes in a large bowl and add kosher salt.
Thinly slice red onion. Peel alternating strips from cucumbers for a striped pattern. Cut cucumbers in half, remove seeds with a spoon, then cut into 1cm pieces.
In a large bowl, combine tomatoes, red onion, cucumbers with Kalamata olives, feta cheese, olive oil, and red wine vinegar. Add oregano and capers if desired. Mix gently.
Serve immediately or let sit at room temperature several minutes for flavors to blend.