Ingredients:

  • 6 medium plum tomatoes, cut into uniform rustic chunks (2-3cm)
  • 1 large English cucumber, cut into uniform rustic chunks (2-3cm)
  • 1 red onion, sliced into thin half rings
  • 1 green bell pepper, chopped into chunks
  • 1/2 cup pitted Kalamata olives
  • 7 oz block Feta cheese
  • 1 tbsp dried oregano
  • 1/3 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Cut the tomatoes, cucumbers, and peppers into uniform, rustic chunks (about 2-3cm). Note: Uniformity ensures every bite has a bit of everything
  2. Slice the red onion into thin half rings and place all vegetables in a large bowl.
  3. Toss the vegetables gently to combine using your hands or large spoons.
  4. In a small jar, combine the red wine vinegar, minced garlic, salt, pepper, and half of the dried oregano.
  5. Slowly whisk in the olive oil until the mixture thickens slightly and looks glossy.
  6. Pour the dressing over the vegetables and toss until every piece is well coated.
  7. Gently fold in the Kalamata olives so they don't break apart.
  8. Place a thick slab (about 2cm thick) of feta on top of the salad.
  9. Sprinkle the remaining oregano over the cheese for a final pop of color.