How to Make Greek Salad

• 4 ripe tomatoes, cut into wedges
• 1 large cucumber, halved and sliced thick
• 1/2 red onion, thinly sliced
• 1 green bell pepper, sliced
• 1/2 cup (80 g) Kalamata olives
• 6 oz (170 g) feta, in slabs or crumbled
• 1/4 cup (60 ml) olive oil
• 1 tbsp red wine vinegar or lemon juice
• 1 tsp dried oregano
• 1/2 tsp kosher salt

1. Soak the sliced onion in cold water for 5 minutes to soften its bite, then drain.
2. Combine the tomatoes, cucumber, onion, pepper, and olives in a wide bowl.
3. Whisk the oil, vinegar, oregano, and salt together.
4. Pour the dressing over and toss gently.
5. Lay the feta on top, dust with a little more oregano, and serve within the hour.

• Salt the tomatoes 10 minutes ahead and the juices become part of the dressing.
• Leftovers, drained, make a great filling for a pita the next day.

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