Ingredients:

  • 1 lb (450g) ripe tomatoes, preferably heirloom or Roma, cut into wedges
  • 1 large cucumber, preferably English, peeled and thickly sliced
  • 1 red onion, thinly sliced or cut into wedges
  • 1 green bell pepper, seeded and cut into chunks
  • ½ cup Kalamata olives, pitted
  • 4 oz (115g) block of Greek feta cheese, preferably sheep's milk, not crumbled
  • 2 tablespoons fresh oregano leaves
  • ¼ cup (60ml) extra virgin olive oil, preferably Greek
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon black pepper, freshly ground

Instructions:

  1. Chop the tomatoes, cucumber, red onion, and bell pepper according to ingredient list instructions.
  2. In a large bowl, gently toss together the tomatoes, cucumber, red onion, bell pepper, and olives.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified.
  4. Pour the dressing over the salad and gently toss to coat.
  5. Place the block of feta cheese on top of the salad.
  6. Sprinkle with fresh oregano leaves and serve immediately, or chill for a few minutes to allow the flavors to meld.