Classic Greek salad

Step 1/3

• ½ red onion
• 1½ tbsp red wine vinegar
• 225 g tomatoes
• ½ cucumber
• ½ green bell pepper
• ½ clove garlic

• knife
• cutting board
• bowl
• fine grater

Halve and thinly slice red onion. Add to a bowl with red wine vinegar, toss and let it sit while you prepare other ingredients. Halve tomatoes and cut into wedges. Halve cucumber lengthwise, remove the seeds with a spoon, and cut into thick half-moon slices. Remove the core and slice bell pepper into strips. Grate garlic.

Step 2/3

• ¼ tsp dried oregano
• 2 tbsp extra-virgin olive oil
• salt
• pepper

• sieve
• bowl (small)
• whisk

Drain red onion while reserving the vinegar in a small bowl and set the red onions aside. Whisk together the vinegar, dried oregano and grated garlic. Slowly whisk in olive oil until the vinaigrette has emulsified. Season with salt and pepper.

Step 3/3

• 100 g feta cheese
• 7½ jarred pitted Kalamata olives
• ½ tbsp caper
• pepper

• platter

Slice the feta cheese into large, thick slabs. On a serving plate, combine tomatoes, cucumbers and pickled red onions. Scatter Kalamata olives and capers on top. Drizzle with the dressing. Arrange feta slices on top. Optionally, scatter more dried oregano, and freshly ground pepper if desired.

Enjoy your meal!