Traditional taverna Greek salad
Pretend you are on holidays with this authentic Greek salad
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
Ingredients
2 tsp dried oregano
3 tbsp olive oil
1 tbsp red wine vinegar
8 ripe vine tomatoes, as fresh and as sweet as you can find them, cut into chunks
1 cucumber, peeled, deseeded and sliced
1 green pepper, deseeded and sliced
1 red onion, very thinly sliced
handful of black olives, stones still in
handful of large capers
4 slices of Feta cheese
crunchy bread
Method
Mix the olive oil, vinegar and oregano, setting aside a little oil and oregano to drizzle over the salad at the end. Taste the dressing and season it well.
Layer the tomatoes, cucumber, onion and pepper in four bowls in that order and gently coat in the dressing.
Toss the olives and capers over the salad and lay a slice of feta on each bowl.
Sprinkle with the remaining oregano and oil and some cracked black pepper.
Serve with some bread to mop up the juices and take care when eating the olives.
