If you went to a Greek restruant this us the exact salad you would get.
I make this probably 5 times a week. We have it as a side with nearly everything.

Ingredients​

• 3 Tomatoes Medium sized
• 1 Cucumber
• 1 Red onion Medium sized
• 1 Green capsicum
• 15 Kalamata olives
• 200 grams Greek feta cheese I use lemnos feta
• ¼ cup Olive oil
• 1.5 teaspoon Oregano
• Salt To taste

Instructions​

• Cut the tomatoes into wedges, and if any are large, slice them again into bite-sized pieces.
• Partially peel the cucumber for a striped pattern, cut it in half lengthwise, and slice into half-moons about 1 cm thick.
• Thinly slice the red onion into half-moons.
• Core the green capsicum and slice it thinly into strips.
• In a serving bowl, place the tomato wedges at the bottom, followed by the cucumber, onion, and capsicum slices.
• Scatter the Kalamata olives on top. Drizzle the salad with olive oil, sprinkle with salt, and most of the oregano (keeping a little aside for later), then gently toss to combine.
• Place the block of feta cheese on top. I will also crumble the cheese through the salad and place a smaller blick on top. Drizzle a little more olive oil directly onto the feta and sprinkle with the remaining oregano for a final touch.

Notes
​

1. Olive Oil: Be generous with the olive oil, ensuring the salad is well-coated, but avoid drowning the ingredients. The olive oil is key to bringing out the fresh flavors of the vegetables.
2. Red Wine Vinegar: For a bit of tang, drizzle a small amount of red wine vinegar over the salad along with the olive oil. It adds a subtle acidity that brightens up the dish without overpowering the flavours.
3. Leftovers: If you have any leftovers, cover and refrigerate the salad for up to 2 days. The flavors will continue to meld, making it even more delicious the next day.

Nutrition
​

Calories: 318kcalCarbohydrates:
12gProtein:
9g Fat:
27gSaturated Fat:
9g Polyunsaturated Fat: 2gMonounsaturated Fat:
14g Cholesterol:
45mg Sodium:
813mg Potassium:
460mg Fiber:
3g Sugar:
5gVitamin A: 1216IU
Vitamin C: 41mg
Calcium: 295mg
Iron: 1mg

 

[Sherril54]

Hi Suzanne this salad looks so delicious, much better than the ones I have made in the past, I like the idea of the feta chuncks will try next time.