On the menu in every Greek restaurant and many non-Greek restaurants as well, this salad has many individual variations, but here are the basics to work from. This is the traditional version that does not include lettuce.
Note: Many cooks peel the tomatoes if the skins are tough; it's a personal call.
Prep Time: 15 minutes
Ingredients:
· 4 large, ripe, tomatoes
· 1 large red onion
· 1 cucumber
· 1 green bell pepper
· 50 gr of Greek feta cheese, sliced or cumbled
· dried Greek oregano (rigani)
· sea salt
· top quality extra virgin olive oil
· 1 dozen Greek olives (Kalamata, green Cretan olives, etc.)
Preparation:
Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Slice the pepper into rings, removing the stem and seeds. Slice the onion into thin rings.
Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled, and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), add the olive oil and serve.
Yield: Serves 4-6
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