Cook and Scale
Greek Salad
4 servings · 15 min total
The sun-drenched classic: ripe tomatoes, crunchy cucumber, olives and a whole slab of feta, dressed simply with olive oil and oregano.
Ingredients
- 4 tomato, cut into wedges
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 1 green bell pepper, sliced
- 150 g black olives
- 200 g feta
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- salt to taste
- black pepper to taste
Contains: Milk, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Combine the vegetables — Add the tomato wedges, cucumber, red onion, and green bell pepper to a large bowl.
- 2.
Dress the salad — Scatter over the black olives. Whisk the olive oil, red wine vinegar, oregano, salt, and pepper, then pour over the vegetables and toss gently.
- 3.
Top with feta and serve — Place the whole block of feta on top, drizzle with a little more olive oil and a final sprinkle of oregano, and serve.