Greek salad with oregano vinaigrette

• 3 ripe tomatoescut into chunky wedges
• 1 cucumbercut into thick half-moons
• ½ red onionthinly sliced
• 100 g kalamata olivespitted
• 200 g feta cheesecut into large blocks
• 4 tbs extra virgin olive oil
• 2 tbs red wine vinegar
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepperfreshly ground

1. 1

   In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper until well combined. The oregano should be evenly distributed throughout the vinaigrette.

2. 2

   In a large mixing bowl, combine the tomato wedges, cucumber half-moons, and sliced red onion. Add the kalamata olives and gently toss to distribute.

3. 3

   Pour the oregano vinaigrette over the vegetables and toss gently to coat everything evenly. Let sit for 2-3 minutes to allow the flavors to meld.

4. 4

   Add the feta blocks on top of the salad, giving them a gentle toss to distribute without breaking them up completely. Serve immediately while the vegetables are crisp and fresh.

• cutting board
• chef's knife
• small jar or bowl
• large mixing bowl

Per serving

Nutritional values are estimates only.