Greek-style Salad with Feta and Olives

Ingredients

• Feta cheese 1 oz
• Kalamata olives 6 pieces
• Cucumber 1/2 cup
• Tomato 1/4 cup
• Extra virgin olive oil 1 tablespoon
• Red wine vinegar 1 teaspoon
• Dried oregano 1/4 teaspoon
• Salt to taste
• Freshly ground black pepper to taste

Method

1. Prepare the vegetables. Wash the cucumber and tomato thoroughly under cold running water. Dice the cucumber into small cubes, about half a cup. Dice the tomato into smaller pieces, about a quarter cup.
   Tip: Use a sharp knife to make clean cuts and avoid crushing the vegetables.
2. Prepare the olives and feta. If your Kalamata olives are not pitted, remove the pits carefully. Then cut each olive in half. Crumble the feta cheese into small chunks or crumble it by hand.
   Tip: Pitting olives can be easier if you press them gently with the flat side of a knife.
3. Make the dressing. In a small bowl, whisk together 1 tablespoon of extra virgin olive oil, 1 teaspoon of red wine vinegar, and 1/4 teaspoon of dried oregano. Add salt and freshly ground black pepper to taste.
   Tip: Whisking the dressing well helps to blend the flavors evenly.
4. Combine all ingredients. In a medium bowl, gently combine the diced cucumber, diced tomato, halved Kalamata olives, and crumbled feta cheese. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
   Tip: Toss gently to avoid breaking up the feta too much.
5. Serve immediately. Transfer the salad to a serving plate or bowl. Enjoy it fresh as a light meal or as a side dish to your favorite Mediterranean entrée.
   Tip: This salad is best served fresh but can be chilled briefly if needed.

Pro tips

• Use fresh, ripe tomatoes for the best flavor.
• Add a squeeze of fresh lemon juice to the dressing for extra brightness.