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Greek Salad
Recipe courtesy Laura Calder
- Total Time:
- 20 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 6 servings
Ingredients
- 1 English cucumber, finely diced
- 5 tomatoes, diced
- 1 medium red onion, very, very thinly sliced
- 1 green pepper, seeded and finely diced
- 11 ounces/300 g kalamata olives
- 7 ounces/200 g feta cheese, crumbled
- 2 tablespoons capers
- 1 heaping tablespoon dried oregano
- 1/2 cup/125 ml olive oil
- 2 tablespoons red wine or Jerez vinegar (sherry), plus more to taste
- Drop balsamic vinegar
- Salt and freshly ground black pepper
Directions
In a large bowl, combine the cucumber, tomato, onion and pepper. Scatter over the olives, feta, capers, and oregano. Add the olive oil and vinegar and toss the salad well to coat. Season with salt and pepper. Taste to check the seasons and add more vinegar, salt, or pepper, as needed. Serve.
© Recipe courtesy Laura Calder