Greek Salad

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• Salad
• 2 small ripe tomatoes
• ¼ teaspoon salt
• Cut out stem of tomatoes and slice into wedges. Season lightly with salt and place in a colander over the sink to let excess water drain.
• 1 medium cucumber
• ¼ teaspoon salt
• Peel cucumber, cut in quarters lengthwise, thickly slice, and add to colander with tomatoes. Season with additional salt and toss to combine. Let rest.
• ½ small red onion
• 1 small sweet red pepper
• Dice onion and pepper and put in a large bowl.
• ½ cup pitted kalamata olives, or to taste
• Add olives to bowl, slicing if desired.
• Gently press excess water from tomatoes and cucumbers and add to bowl.
• 4 ounces feta cheese
• Crumble feta cheese over vegetables.
• Vinaigrette
• 2 teaspoons red wine vinegar
• 2 teaspoons fresh oregano, chopped OR 1 teaspoon dried oregano
• 1 teaspoon lemon juice
• ¼ teaspoon salt, or to taste
• ¼ teaspoon fresh ground black pepper, or to taste
• In a small mixing bowl or measuring cup, whisk together vinegar, lemon juice, and spices.
• 5 tablespoons extra-virgin olive oil
• Add the olive oil to the vinegar mixture in a slow, steady stream while whisking. Whisk vigorously to combine.
• Add the vinaigrette to the salad and toss to combine. Taste and add additional salt or pepper as desired. Serve immediately.

• 2 small ripe tomatoes
• ¼ teaspoon salt
• 1 medium cucumber
• ¼ teaspoon salt
• ½ small red onion
• 1 small sweet red pepper
• ½ cup pitted kalamata olives, or to taste
• 4 ounces feta cheese
• 2 teaspoons red wine vinegar
• 2 teaspoons fresh oregano, chopped OR 1 teaspoon dried oregano
• 1 teaspoon lemon juice
• ¼ teaspoon salt, or to taste
• ¼ teaspoon fresh ground black pepper, or to taste
• 5 tablespoons extra-virgin olive oil

1. Cut out stem of tomatoes and slice into wedges. Season lightly with salt and place in a colander over the sink to let excess water drain.
2. Peel cucumber, cut in quarters lengthwise, thickly slice, and add to colander with tomatoes. Season with additional salt and toss to combine. Let rest.
3. Dice onion and pepper and put in a large bowl.
4. Add olives to bowl, slicing if desired.
5. Gently press excess water from tomatoes and cucumbers and add to bowl.
6. Crumble feta cheese over vegetables.
7. In a small mixing bowl or measuring cup, whisk together vinegar, lemon juice, and spices.
8. Add the olive oil to the vinegar mixture in a slow, steady stream while whisking. Whisk vigorously to combine.
9. Add the vinaigrette to the salad and toss to combine. Taste and add additional salt or pepper as desired. Serve immediately.