Traditional Greek salad
The authentic recipe for a real Greek salad made with fresh vegetables, olives, and feta cheese, seasoned with salt and oregano, and dressed with extra virgin olive oil and red wine vinegar.
2 large or 3 medium red tomatoes, firm but ripe, cut into wedges
1 medium cucumber, peeled and sliced into thick slices or half moons
1 small red onion, sliced into thin slices or rings
½ medium green bell pepper, seeds and ribs removed, sliced
6-8 Greek black olives, preferably Kalamata olives
150g Greek feta cheese, as a whole block or broken into large chunks (do not crumble)
5 tbsp LIOPETRA Extra Virgin Olive Oil
2 tbsp red wine vinegar (optional)
1 tsp dried oregano
Salt, a pinch
Some salt-packed capers, rinsed and drained (optional)
Place the tomatoes, cucumber, onion, bell pepper and olives in a salad bowl.
Lightly season with salt to taste.
Pour 4 tablespoons of the extra virgin olive oil and the red wine vinegar, and toss gently to combine.
Now add the feta cheese on top, then drizzle with the rest 1 tablespoon of extra virgin olive oil.
Sprinkle with the oregano and add the campers, if wished.
Serve immediately with fresh-baked bread to mop up all of the juices.
* Remember not to add too much salt, as the feta cheese and the olives are salty enough.
* A traditional Greek salad is always served with feta cheese as a big slice or chunk on top of the salad rather than chopped into cubes or crumbled.
* Enjoy your delicious Greek salad as a main course or as a side dish. It goes wonderfully with grilled meats, and especially chicken, or fish.