In a bowl
- 4 large ripe tomatoes
- 1 green pepper
- 1 medium onion (any kind)
- 1 cucumber
- 1/2lb Feta cheese (either crumbled or cubed)
- Kalamata olives (as many as you like) (optional)
- 1/4 cup Golden Olive Eleni® organic extra virgin olive oil
- 1 tbsp oregano*
- Salt to taste (remember Feta cheese is salty so use sparingly)
Method
- 1. Bring tomatoes to room temperature, they taste better.
- 2. Wash all your fruits and vegetables.
- 3. Cut tomatoes into triangular shapes rather than perfect squares.
- 4. Cut the rest of the vegetables. Cut green peppers into thin slices and then one-inch lengths pieces. Cut the onion in half, and then thinly slice. (If you want to take the strong burn out, rub a little salt into the slivered onion before adding to the salad.) Remove the peel from the cucumber, then cut into half and slice.
- 5. Just before serving put all vegetables into your bowl add the oregano, salt, olive oil, Feta cheese, and Kalamata olives. Mix well and serve immediately with plenty of fresh crusty bread.
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