A simple, summery salad where the ingredients take center stage. Choose high-quality produce to get the best flavor. A true crowd-pleaser that never gets old.
Preparation time: 20 minutes
Serves: 4
Vegetarian (vegan option available)
Ingredients:
- ½–1 red onion
- 400 g tomatoes
- ½ cucumber
- 100 g Kalamata olives
- ½ green bell pepper
- 150 g feta cheese (vegan: use a plant-based feta alternative)
- 3 tsp dried oregano
- 100 ml olive oil
- 3–4 tbsp vinegar (apple cider vinegar or white wine vinegar)
- Salt, to taste
Instructions:
- Prepare the onion: Peel and halve the red onion, then slice it thinly. To mellow the sharpness, place the sliced onion in a bowl and pour boiling water over it. Let it sit for 15–30 seconds, then drain. Depending on your taste preference, you can skip this step or leave the onion longer for a milder flavor.
- Chop the vegetables: Rinse and clean the bell pepper, then slice it into thin strips. Cut the tomatoes and cucumber into bite-sized pieces. Combine the chopped vegetables with the olives in a large salad bowl.
- Make the dressing: In a small bowl, whisk together the olive oil, vinegar, oregano, and a pinch of salt until emulsified.
- Assemble the salad: Pour the dressing over the vegetables and toss gently until everything is evenly coated.
- Top with feta: Place the block of feta cheese on top of the salad and finish with a sprinkle of oregano.
