Greek Salad (Chunk-Cut Vegetable Toss with Feta)
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Tomatoes and cucumber stay in big, rough chunks, so each bite keeps its own juice and crunch.
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Sweet bell pepper, briny olives and salty feta layer on top, and the oil and red wine vinegar are tossed in only until the vegetables look glossy. Thin slices of red onion keep its sharpness from covering the tomato, olives and feta. In Greece the feta traditionally sits on the salad as a single slab rather than crumbled; broken off bit by bit at the table, it mixes with the olive oil on the plate and becomes the dressing. Rough tossing crushes the tomatoes and leaves a pool of watery juice underneath.
Ingredients
Instructions
- 1
Rinse the 3 tomatoes and 1 cucumber, then dry them well and cut them into large chunks.
Do not dice them finely, since Greek salad depends on clear vegetable texture and juicy, distinct pieces.
- 2
Remove the seeds from the bell pepper and cut it into broad pieces.
Slice the half red onion thinly so it seasons the salad without overwhelming the tomatoes, cucumber, olives, and feta.
- 3
Place the prepared vegetables and 80 g Kalamata olives in a large bowl.
Toss gently from the bottom upward, using light movements so the tomato pieces stay intact and the vegetables do not release too much juice.
- 4
Add 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, and 1/2 teaspoon salt.
Toss just until the vegetables look lightly glossy, avoiding rough mixing that would turn the salad watery.
- 5
Transfer the dressed salad to a serving plate and place the 150 g block of feta whole on top.
Do not crumble it beforehand, keeping the Greek style so diners can break off pieces as they eat.
- 6
Sprinkle 1/2 teaspoon dried oregano evenly over the feta and vegetables.
Just before eating, break off small pieces of cheese and let them mix with the olive oil, forming a simple dressing on the plate.
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