Ingredients
Equipment
Method
Vegetable Prep
- Core the tomatoes and cut into large, rustic wedges. Place them in a shallow bowl and sprinkle with a pinch of sea salt.
- Partially peel the cucumber to create stripes. Slice lengthwise, then into thick 1/2-inch half-moons. Add to the bowl.
Assembly
- Scatter the thin red onion rings and the whole Kalamata olives over the tomato and cucumber base.
- Place the whole slab of feta cheese prominently in the center of the salad bowl.
Finishing Touches
- Drizzle the extra virgin olive oil generously over the entire assembly until glistening. Heavily dust the feta and vegetables with dried oregano and remaining salt.
Notes
Use room temperature vegetables for the best flavor profile.
Always use a block of feta rather than crumbles to maintain authenticity.
Always use a block of feta rather than crumbles to maintain authenticity.
