Authentic Greek Salad

• 4 medium ripe tomatoes, cut into wedges
• 1 large English cucumber, chunked
• 1 medium red onion, thinly sliced
• 1 cup Kalamata olives
• 200 g authentic Greek feta cheese
• 1 tsp dried oregano
• ¼ cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 pinch sea salt
• 1 pinch freshly ground black pepper

Instructions

1. 1

   Prepare the Vegetables

   Begin by washing all your vegetables thoroughly under cool running water. Cut the ripe tomatoes into generous wedges, keeping them chunky to maintain their juicy texture. Slice the English cucumber into thick half-moons or chunks—there's no need to peel it as the skin adds color and nutrients. Slice the red onion into thin rings or half-moons, separating the layers for even distribution throughout the salad.

2. 2

   Arrange the Salad

   On a large serving platter or in a wide, shallow bowl, arrange the tomato wedges and cucumber chunks. Scatter the red onion slices over the vegetables. Add the Kalamata olives, distributing them evenly throughout the salad. The key to an authentic Greek salad is keeping the ingredients in large, visible pieces rather than chopping them small.

3. 3

   Add the Feta

   Place the block of feta cheese directly on top of the salad in the traditional style. You can either keep it as one impressive slab or break it into large chunks. Authentic Greek salad never has crumbled feta—the cheese should be substantial and creamy. Use genuine Greek feta made from sheep's milk for the most authentic flavor.

4. 4

   Dress and Season

   Drizzle the extra virgin olive oil generously over the entire salad, ensuring it reaches all the vegetables. Add the red wine vinegar for brightness. Sprinkle dried oregano over everything, then season with sea salt and freshly ground black pepper. Give everything a gentle toss or serve as is, allowing diners to mix their own portions.

Nutrition Facts

Per serving (approximate values)