Ingredients
- 4 ripe tomatoes, cut into wedges
- 1 English cucumber, halved lengthwise and sliced
- 1 small red onion, thinly sliced
- 1 green bell pepper, sliced into rings
- ½ cup Kalamata olives
- 1 tbsp capers
- 8 oz block feta cheese
- 1 tsp dried Greek oregano
- ⅓ cup extra-virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp flaky sea salt
Method
- Toss the tomatoes with the salt in a wide, shallow bowl and let them sit a few minutes to release their juice.
- Add the cucumber, onion, bell pepper, olives and capers and toss gently.
- Set the feta on top in one slab and sprinkle it with oregano.
- Drizzle the olive oil and vinegar over everything and serve right away.
Notes
Use the ripest tomatoes you can find; they make the dressing along with the oil.
For a buffet, keep the dressing and feta separate until serving.