The village-style Greek salad in its classic version: juicy tomatoes, crisp cucumber, red onion, green bell pepper, Kalamata olives, and a block of feta. Simple, fresh, and generous, it is served without leafy greens.
Ingredients
- 700 g ripe tomatoes
- 1 piece cucumber
- 1 piece green bell pepper
- 1 piece red onion
- 200 g block of Greek feta PDO
- 120 g pitted or unpitted Kalamata olives
- 60 ml extra-virgin olive oil
- 2 tsp dried oregano
- to taste fine salt
- to taste black pepper
Method
- Rinse the tomatoes, cucumber, and bell pepper, then dry them thoroughly so the salad remains fresh and not diluted.
- Cut the tomatoes into irregular wedges over the salad bowl to catch their fragrant juices.
- Peel the cucumber, leaving a bit of skin if it is thin, then cut it into thick half-moons to retain some crunch.
- Seed and thinly slice the green bell pepper; thinly slice the red onion as well, then add them to the vegetables.
- Lightly salt the vegetables, toss gently, and let them release a little juice until the bottom of the bowl becomes glossy.
- Add the Kalamata olives, pour in the olive oil, and toss just enough to coat the vegetables without crushing them.
- Place the feta in a single block on top, then sprinkle with dried oregano and black pepper.
- Serve immediately, while the vegetables are still crunchy and the feta is just beginning to soak up the tomato juices.
Nutrition
Per serving
- Energy
- 404.2 kcal
- Protein
- 10.75 g
- Carbohydrate
- 11.63 g
- Fat
- 34.53 g
- Fibre
- 5.36 g
- Calcium
- 179.14 mg
- Iron
- 1.69 mg
- Magnesium
- 26.08 mg
