A classic Greek village salad with juicy tomatoes, crisp cucumber, briny Kalamata olives and a block of creamy feta — dressed simply with olive oil and oregano. No lettuce, just pure Mediterranean freshness. Ready in 10 minutes.
Ingredients:
– 4 large ripe tomatoes, cut into wedges
– 1 large cucumber, sliced into half-moons
– 1 small red onion, thinly sliced
– 1 green bell pepper, sliced into rings
– 150g feta cheese, in one block
– 100g Kalamata olives
– 4 tbsp extra virgin olive oil
– 1 tsp dried oregano
– Salt to taste
Instructions:
1. In a large shallow bowl, arrange the tomatoes, cucumber, red onion and bell pepper.
2. Place the block of feta on top and scatter the olives around.
3. Drizzle generously with olive oil, sprinkle oregano and salt.
4. Serve immediately with crusty bread to soak up the juices.
Prep time: 10 minutes | Servings: 4 | Calories: ~250 per serving
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