Ease of Preparation: Easy
Yield: 4-6 servings
ingredients:
- 1 red onion, sliced
- 4 beefsteak tomatoes, cut into wedges
- 1 large English cucumber, peeled, seeded, and sliced
- 15 Kalamata olives, pitted
- 1/3 cup (80 ml) extra virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 1/8 teaspoon (0.5 ml) salt
- 8 ounces (226 g) creamy Greek feta, cut into slabs
- 3 teaspoons (15 ml) chopped fresh oregano
method:
In a large bowl, combine red onion, tomatoes, cucumber, and olives.
In a small bowl, whisk together olive oil, lemon juice and salt.
Pour olive oil dressing over salad ingredients and toss well.
Lay feta slabs over salad ingredients.
Sprinkle with fresh oregano.
Serve with Fried Olive Bread (see recipe [1]).