Classic Greek Salad

Ingredients

• 4 large ripe tomatoes, cut into chunks
• 1 English cucumber, halved and thickly sliced
• 1 red onion, thinly sliced
• 1 green capsicum, cut into rings
• 1 cup (150g) kalamata olives
• 7 oz (200g) block feta cheese
• 2 tsp dried oregano
• 4 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt and black pepper

Instructions

1. Prep the vegetables. In a large, shallow bowl, combine the tomato chunks, sliced cucumber, red onion, capsicum rings, and kalamata olives. Cutting the vegetables chunky rather than finely diced ensures they hold their structure and provide distinct textural contrast.
2. Dress the salad. Season the vegetables generously with salt, black pepper, and half of the dried oregano. Drizzle over the extra virgin olive oil and red wine vinegar. Toss gently to combine—the salt will draw juices from the tomatoes, creating a natural vinaigrette when it mixes with the oil and vinegar.
3. Crown with feta. Place the solid block of feta directly on top of the salad. Do not crumble it into the bowl—in traditional Greek tavernas, feta is served as a slab so it doesn't turn the dressing cloudy and mushy.
4. Finish and serve. Sprinkle the remaining oregano over the feta, followed by a final, generous drizzle of olive oil. Serve immediately.

Notes

Critical insight: The quality of this salad depends entirely on your ingredients. Use the best, ripest tomatoes you can find and buy actual block feta packed in brine from a deli. Pre-crumbled feta in bags is coated in anti-caking agents and tastes like chalk.

Substitutions: If you cannot find red wine vinegar, white wine vinegar or fresh lemon juice are acceptable substitutes. Capers make an excellent addition if you are missing kalamata olives.

Storage: Greek salad does not keep well. The acid in the vinegar breaks down the tomatoes and cucumbers rapidly. Eat it within a few hours of making. If you must store it, keep it in the fridge for up to 24 hours, but expect a loss in crunch.

Variations: Add a handful of fresh mint or dill right before serving for an herbaceous lift. If you insist on having a grain, serve the salad scooped over a bed of cooked farro or quinoa.

Pairs with: Mandatory crusty bread to mop up the tomato-infused olive oil at the bottom of the bowl. Serve alongside heavy meats like Tandoori Chicken or Miso Glazed Salmon.