Greek salad

Greek salad is a fresh, vibrant, and simple salad that highlights the flavors of Mediterranean ingredients. It’s typically served as a side dish but can also be a light meal on its own.

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Ingredients (Serves 2–4):

• 3–4 ripe tomatoes, cut into wedges or chunks

• 1 cucumber, sliced or chopped

• 1 small red onion, thinly sliced

• 1 green bell pepper, sliced (optional)

• ½ cup Kalamata olives

• 200 g (7 oz) feta cheese, cut into blocks or crumbled

• 2–3 tbsp extra virgin olive oil

• 1 tsp dried oregano

• Salt and freshly ground black pepper

• Optional: a splash of red wine vinegar or lemon juice

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Method:

1. Prepare the vegetables:

   • Wash and cut tomatoes, cucumber, onion, and bell pepper.

   • Arrange them in a large bowl or on a platter.

2. Add olives and feta:

   • Scatter Kalamata olives over the salad.

   • Place blocks of feta on top, or crumble it over the salad if preferred.

3. Season and dress:

   • Drizzle with olive oil (and optional vinegar or lemon juice).

   • Sprinkle with oregano, salt, and pepper.

4. Serve immediately

   • Greek salad is best fresh. Pair it with grilled meats, fried halloumi, or crusty bread.

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💡 Tips:

• Don’t overcomplicate: the beauty of Greek salad is in the quality of simple ingredients.

• Traditional Greek salad usually doesn’t include lettuce.

• Use extra virgin olive oil for authentic flavor.

If you want, I can also give a Greek salad with a twist—like adding capers, roasted peppers, or a lemon-oregano dressing to make it even more flavorful.