Timeless Greek Salad

Greek salad is one of those dishes that’s super simple but really satisfying. It’s all about fresh ingredients—juicy tomatoes, crunchy cucumbers, salty olives, and that tasty block of feta on top. No fancy dressing, just a good drizzle of olive oil and a sprinkle of oregano. It comes together in minutes and tastes like holiday on a plate. Whether you're having it on its own or alongside grilled meat or bread, it’s a go-to for something light and tasty that never deceives.

Ingredients:

• 4 medium ripe tomatoes, cut into wedges

• 1 cucumber, peeled in stripes and sliced into thick half-moons

• 1 small red onion, thinly sliced

• 200g feta cheese, in a thick block (not crumbled)

• A handful of whole table olives, preferably of the Kalamata variety

• Dried oregano, to taste

• Eight Thousand extra virgin olive oil, to drizzle generously

• Optional:

  • a splash of red wine vinegar

  • 1 green bell pepper, sliced into rings

Instructions:

1. In a large bowl or serving platter, layer the tomatoes, cucumber and onion (and possibly a bell pepper);

2. Add the olives and place the block of feta on top - you can spit it in two parts but in Greece the feta is usually not crumbled;

3. Sprinkle with oregano;

4. Drizzle generously with extra virgin olive oil;

5. (Optional) Add a light splash of red wine vinegar for extra tang.