Ingredients:

  • 2 large English cucumbers, thinly sliced into half-moons
  • 1 lb vine-ripened tomatoes, quartered and deseeded
  • 0.5 medium red onion, paper-thinly sliced
  • 1 green bell pepper, diced into 1-inch chunks
  • 7 oz Greek sheep’s milk feta cheese, kept in a block or large chunks
  • 0.5 cup pitted Kalamata olives
  • 1 tsp dried oregano
  • 0.25 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 pinch flaky sea salt
  • 1 pinch cracked black pepper

Instructions:

  1. Slice 2 large English cucumbers into half moons.
  2. Place 0.5 thinly sliced red onion in a small bowl with 2 tbsp red wine vinegar.
  3. Quarter 1 lb vine ripened tomatoes and remove the watery seeds.
  4. Chop 1 green bell pepper into 1 inch chunks until you have uniform, bite-sized squares.
  5. Combine cucumbers, tomatoes, and peppers in your large mixing bowl.
  6. Mix 0.25 cup extra virgin olive oil with 1 tsp dried oregano, salt, and pepper.
  7. Add the vinegar soaked onions (and the vinegar) into the oil mixture and whisk vigorously.
  8. Pour the dressing over the vegetables and toss gently until the veggies glisten under the light.
  9. Fold in 0.5 cup pitted Kalamata olives.
  10. Place 7 oz Greek sheep’s milk feta on top, either in one large block or broken into substantial chunks. Sprinkle with extra oregano for a rustic finish.