Classic Greek Salad

A fresh and vibrant Greek salad with juicy tomatoes, crisp cucumbers, bell peppers, red onion, and Kalamata olives, topped with feta cheese and a simple olive oil and oregano dressing.

Ingredients

• 3 medium Ripe tomato
• 1 large Cucumber
• 1 medium Green bell pepper
• ¾ medium Red onion
• Kalamata olives, un puño
• 150 grams Feta cheese
• 1 tablespoons Extra virgin olive oil
• Dried oregano, al gusto
• 1½ tablespoons Red wine vinegar
• Salt and black pepper, al gusto

Directions

1. Wash and cut the tomatoes into wedges or 2-3 cm cubes. Discard the core if necessary.
2. Cut the cucumber into 1 cm thick slices or into cubes similar in size to the tomatoes. Peeling is not necessary if the skin is thin.
3. Core and seed the green bell pepper. Cut it into 2 cm pieces.
4. Cut the red onion into thin julienne. If you prefer a milder flavor, you can soak it in cold water for 10 minutes.
5. Drain the Kalamata olives. If they are very large, cut them in half.
6. Combine the chopped vegetables and olives in a large bowl.
7. Cut the block of feta cheese into 2 cm cubes and place it on top of the vegetables.
8. Prepare the dressing by whisking 4 tablespoons of extra virgin olive oil, 1 tablespoon of red wine vinegar, 1 teaspoon of dried oregano, salt, and freshly ground black pepper in a separate container.
9. Just before serving, dress the salad with the prepared mixture.
10. Mix carefully to integrate the flavors, trying not to crumble the feta cheese.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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