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Cozy Weekend Project Traditional Greek Salad with Block Feta

Traditional Greek Salad with Block Feta

A classic Greek salad featuring ripe tomatoes, cucumber, red onion, bell pepper, Kalamata olives, and a whole block of feta cheese, dressed with a simple oregano vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 large ripe tomatoes (about 600g), cored and cut into wedges
  • 1 large cucumber about 300g, halved lengthways, then sliced into half-moons
  • 1 large red onion about 150g, thinly sliced into rings
  • 1 green bell pepper about 150g, cored, deseeded, and sliced into rings
  • 200 g block of good-quality feta cheese ideally in brine
  • 60 ml 4 tablespoons extra virgin olive oil
  • 30 ml 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon flaky sea salt
  • ¼ teaspoon freshly ground black pepper
  • A handful of Kalamata olives about 80g
  • A small handful of fresh parsley roughly chopped (optional, for garnish)

Method
 

  1. Prepare the vegetables with care. Wash and dry your tomatoes, cucumber, and bell pepper. Slice the tomatoes into generous wedges—you want them to feel substantial. The cucumber should be cut into thick half-moons, about 1cm thick. Thinly slice the red onion into delicate rings using a sharp knife or a mandoline. Slice the bell pepper into rings, removing any white pith and seeds. As you work, notice the cool, clean scent of the cucumber and the sharp, earthy aroma of the onion.
  2. Layer the salad base. In a large, wide salad bowl, arrange the tomato wedges, cucumber slices, pepper rings, and red onion rings. Do not toss them yet. Scatter the Kalamata olives over the top. The colours should be a mosaic of red, green, and purple—a visual promise of the flavours to come.
  3. Season the vegetables. Sprinkle the flaky sea salt and freshly ground black pepper evenly over the vegetables. The salt will begin to draw out the tomatoes' juices, creating a natural, flavourful base for the dressing. You will see tiny beads of liquid appear on the cut surfaces of the tomatoes.
  4. Add the block feta. Gently lift the block of feta from its brine and pat it dry with kitchen paper. Place the whole block directly on top of the salad, right in the centre. It should sit proudly like a crown. Drizzle the feta with a tiny splash of the red wine vinegar and a pinch of dried oregano.
  5. Make the dressing. In a small jar with a tight-fitting lid, combine the extra virgin olive oil, the remaining red wine vinegar, and the dried oregano. Screw the lid on tightly and shake vigorously for about 20 seconds. Listen for the sound of the liquid emulsifying into a single, slightly cloudy, fragrant mixture. The aroma of oregano and vinegar will fill your kitchen.
  6. Dress and finish. Drizzle the dressing evenly over the entire salad, being sure to let some pool around the base of the feta block. The oil should glisten on the vegetables, and the vinegar will mingle with the tomato juices. Garnish with the chopped fresh parsley, if using. Serve immediately with a side of crusty bread to mop up the glorious, herby juices.

Notes

For best results, use the best quality feta you can find, ideally stored in brine. Serve immediately with crusty bread to soak up the juices.