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Greek salad

When summer heat hits, a crisp Greek salad is just what you need. It's a Mediterranean dish that combines fresh flavors to cool you down and excite your taste buds. This salad is a burst of nutrition and zest, bringing sunshine to your plate.
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Ingredients Equipment Method

Ingredients
  

  • 2 cups of cherry tomatoes halved
  • 1 cucumber sliced into half-moons
  • 1 red onion thinly sliced
  • 1 red bell pepper sliced into strips
  • 1 green bell pepper sliced into strips
  • 1 cup Kalamata olives or any black olives
  • 200 g about 7 oz feta cheese, crumbled or in a block
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar or lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley or mint leaves for garnish optional

Equipment

  • Sharp chef's knife
  • Cutting board
  • Large mixing bowl
  • Salad serving bowl
  • Whisk or small jar for dressing

Method
 

  1. Slice the cherry tomatoes in half.
  2. Peel the cucumber (if desired) and cut it into half-moons.
  3. Thinly slice the red onion.
  4. Slice the red and green bell peppers into strips.
  5. Combine in a bowl:
  6. In a large mixing bowl, combine the cherry tomatoes, cucumber, onion, bell peppers, and Kalamata olives.
  7. Add the feta:
  8. If you have block feta, cut it into cubes and add it to the salad. If you have crumbled feta, just sprinkle it on top.
  9. Dress the salad:
  10. Drizzle the olive oil and red wine vinegar (or lemon juice) over the salad.
  11. Sprinkle the dried oregano over everything and season with salt and pepper to taste.
  12. Toss gently:
  13. Toss all ingredients gently to combine without breaking up the feta too much.
  14. Garnish (optional):
  15. Garnish with some fresh parsley or mint leaves for an extra burst of freshness.
  16. Serve:
  17. Serve immediately as a side dish or light meal. It’s perfect with pita bread, grilled meats, or just on its own!