Greek · Free recipe
Village-Style Greek Salad
No lettuce here, just fat wedges of ripe tomato, crisp cucumber, sharp red onion and briny olives crowned with a whole slab of feta. A glug of good olive oil and a pinch of dried oregano turn the pooled juices into something you will want bread for.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Method
-
Soak the sliced onion in a bowl of cold water for 10 minutes to tame its bite, then drain and pat dry.
-
Arrange the tomato wedges, cucumber, bell pepper rings and onion in a wide shallow bowl, then sprinkle with a good pinch of salt so the tomatoes start releasing juice.
-
Scatter the olives and capers over the vegetables, tucking a few between the tomato wedges.
-
Set the block of feta right on top, drizzle everything with the olive oil and vinegar, and rub the oregano between your fingers over the cheese so it releases its aroma.
-
Finish with black pepper and let the salad sit for 5 minutes before serving, breaking the feta into chunks at the table.
Zest note from the test kitchen
Never refrigerate the tomatoes for this salad; cold kills their flavor and the juices at the bottom of the bowl are the best part.
