Classic Greek Salad with Feta, Olives & Oregano

Ingredients

• 1.5 lb ripe tomatoes

  Cut into bite-size wedges or chunks.

• 1 cucumber English cucumber

  Halved lengthwise and sliced into thick half-moons.

• 1 pepper green bell pepper

  Seeded and cut into thin strips.

• 0.5 red onion red onion

  Thinly sliced into half-moons.

• 6 oz crumbled feta cheese

  Prefer a block of feta crumbled by hand.

• 0.5 cup Kalamata olives

  Pitted and drained.

• 3 tbsp extra-virgin olive oil

  Use a fruity oil for the vinaigrette.

• 2 tbsp red wine vinegar

  Adds the salad's bright, savory acidity.

• 1 tbsp fresh oregano leaves

  Finely chopped; dried oregano may be used if fresh is unavailable.

• 1 clove garlic

  Finely grated or minced.

• 1 tsp kosher salt

  Use less if the feta and olives are especially salty.

• 0.5 tsp freshly ground black pepper

  For the vinaigrette and final seasoning.

• 0.25 cup flat-leaf parsley

  Coarsely chopped for freshness.

Instructions

1. In a small bowl, whisk the olive oil, red wine vinegar, oregano, garlic, 0.5 tsp kosher salt and the black pepper until the dressing looks slightly thickened and emulsified.
2. Place the tomatoes in a large bowl and sprinkle with the remaining 0.5 tsp salt. Let them stand for 5 minutes so their juices begin to season the salad and mingle with the dressing.
3. Add the cucumber, bell pepper, red onion, olives and parsley to the tomatoes. Toss gently to keep the tomato pieces intact.
4. Pour in the dressing and toss until the vegetables are evenly coated. Taste and adjust with a small pinch of salt or a splash of vinegar only if needed, keeping in mind that the feta will add salt.
5. Divide the salad among 4 bowls and scatter the feta over the top rather than vigorously mixing it in. Serve immediately, or let it stand for up to 10 minutes for the flavors to settle while preserving the vegetables' crunch.

Make it part of your week.