1English cucumber (hot house cucumber) partially peeled making a striped pattern
1green bell peppercored
Greek pitted Kalamata olivesa handful to your liking
kosher salta pinch
4tablespoonquality extra virgin olive oilI used Early Harvest Greek olive oil
1-2tablespoonred wine vinegar
Blocks of Greek feta cheesedo not crumble the feta, leave it in large pieces
Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least ½" in thickness)
Thinly slice the bell pepper into rings.
Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
Now add the the feta blocks on top and add a sprinkle more of dried oregano.
Serve with crusty bread.
Leftovers? You can refrigerate leftovers for 2 nights or so.
Another dressing option: if you've made my ladolemono Greek Dressing (which is made of lemon juice and olive oil), you can use a few tablespoons on this salad.