Ingredients
- 1 block (200g / 7oz) of good feta cheese
- 1 cucumber (preferably short and crunchy varieties)
- 1 large ripe red tomato
- ¼ of a red onion
- 2 tablespoons Kalamata olives
- 1 tablespoon capers
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1-2 teaspoons dried oregano (to taste)
- A pinch of salt (use sparingly, as the capers and feta are salty)
Instructions
Instructions:
- Prepare the Vegetables: Wash and dry the vegetables. Chop the tomato into bite-sized wedges. Peel the cucumber, cut it in half lengthwise, and then slice it into half-moons. Finely slice the red onion into very thin strips.
- Combine the Base: In a large bowl, combine the chopped tomato, cucumber, and red onion.
- Make the Dressing: Drizzle the vegetables with the olive oil and a pinch of salt. Toss gently to coat. The simplicity of this dressing is key; the acidity will come from the olives and capers.
- Add Texture and Flavor: Add the Kalamata olives and capers (rinse them briefly if they are very salty). Sprinkle generously with dried oregano (about 1-2 teaspoons to start) and toss again gently.
- Serve with Feta: Transfer the salad to a serving plate. Place the whole block of feta cheese on top. For a beautiful finish, drizzle the feta with a little more olive oil and a final sprinkle of oregano. Serve immediately, allowing everyone to break off their desired amount of feta.