Ingredients:

  • 4 large vine-ripened tomatoes, cut into wedges
  • 1 large English cucumber, partially peeled and sliced into thick half-moons
  • 1 small red onion, thinly sliced into rings
  • 1 medium green bell pepper, deseeded and sliced into rings or chunks
  • 0.5 cup Kalamata olives
  • 0.25 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried Greek oregano
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 7 oz Greek Feta cheese block

Instructions:

  1. Cut the 4 vine ripened tomatoes into thick wedges.
  2. Partially peel the English cucumber using a peeler to create stripes.
  3. Cut the cucumber into thick half moons, about 1 cm thick.
  4. Slice the small red onion into very thin, translucent rings until they are almost see through.
  5. Slice the green bell pepper into rings or thick chunks.
  6. Combine the tomatoes, cucumber, onion, and pepper in your shallow bowl.
  7. Toss in the 0.5 cup of Kalamata olives.
  8. In a small jar, combine 0.25 cup olive oil, 2 tbsp red wine vinegar, 1 tsp oregano, 0.5 tsp salt, and 0.25 tsp pepper.
  9. Pour the dressing over the vegetables and toss gently until the vegetables look glossy.
  10. Place the 7 oz feta block on top or break it into large, rustic chunks until the white cheese stands out against the red.