Traditional Greek Salad

Traditionally, the feta is placed on top rather than crumbled, and the salad is not tossed with a separate vinaigrette. The ripe tomato juices, olive oil, and oregano create the dressing naturally.

Although tomato season has come to a close, you can still get ripe tomatoes at a quality market.

Serves 2

2 ripe tomatoes, sliced in quarters

2 cucumbers, thickly sliced

1 green bell pepper, thinly sliced

1 red onion, thinly sliced

1/2 cup Kalamata olives

1/2 tsp. dried greek oregano, if available

extra virgin olive oil, greek if available

salt, to taste

1-2 tbsp. capers

Method

Cut the vegetables into thick wedges. Bell peppers into strips, and red onion into thin slices.

Arrange the tomatoes, cucumbers, pepper, onion and kalamata olives in a serving bowl.

Season: sprinkle generously with salt and dried oregano. Place a thick slab of feta on top, and drizzle generously with high quality extra virgin olive oil. Top with capers.

Let the salad sit for a few minutes so the tomato juices mingle with the olive oil and oregano.

Serve with crusty bread for soaking up the juices.