Classic Greek Salad (Fresh Horiatiki in 15 Minutes)
Make Classic Greek Salad with juicy tomatoes, crisp cucumber, Kalamata olives, feta, oregano, and olive oil. A fresh no-cook side that tastes like summer.
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Cooking tools:
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Slotted spoon
- Measuring spoon
- Measuring cup
- Covered container
- Colander
- Paper towel
- Serving bowl
- Refrigerator
Ingredients
- 4 medium ripe tomatoes, cut into wedges or large chunks
- 1 English cucumber, cut into half-moons
- 1/2 small red onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 3/4 cup (110 g) Kalamata olives, pitted or whole
- 7 oz (200 g) feta cheese in brine, kept in one block
- 1/4 cup (60 ml) extra virgin olive oil
- 1 tablespoon red wine vinegar, optional
- 1 teaspoon dried oregano, plus more for the feta
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
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