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Greek Salad IV

This is a traditional Greek salad with green pepper, tomato, cucumber, red onion and feta cheese. If you have like kalamata olives, add them for extra color and flavor.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 938.6 kcal

Equipment

  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Large Mixing Bowl
  • 1 Measuring spoons/cups for dressing
  • 1 Salad Tongs for tossing and serving

Ingredients
  

Main

  • 4 large tomatoes chopped
  • 1 green bell pepper chopped
  • 1 cucumber peeled and chopped
  • 1 red onion chopped
  • 3 ounces crumbled feta cheese
  • ¼ cup olive oil
  • ⅛ cup lemon juice

Instructions
 

  • In a large bowl, combine the tomatoes, green bell pepper, cucumber, red onion, olive oil, and lemon juice. Refrigerate until thoroughly chilled. Sprinkle with feta cheese before serving.

Notes

For an authentic Greek salad, prioritize fresh, ripe produce; ripe tomatoes and crisp cucumbers make a significant difference. Enhance the flavor profile by adding a generous pinch of dried Greek oregano and a handful of Kalamata olives; their briny kick is essential. While the recipe uses lemon juice, a splash of good quality red wine vinegar can add depth. Always use high-quality extra virgin olive oil. Chill the salad for at least 30 minutes (or longer) before serving to allow the flavors to meld beautifully. Season with sea salt and freshly ground black pepper to taste, but go easy on the salt if adding briny olives and feta.