Ingredients (Serves 4)

• 2 cups cherry tomatoes, halved
• 1 large cucumber, sliced into half moons
• 1 small red onion, thinly sliced
• 1 green bell pepper, sliced
• 1/2 cup Kalamata olives
• 6 oz block of Greek feta, sliced or crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and freshly cracked black pepper to taste

Optional Add-Ins

• Capers
• Fresh mint or parsley
• A squeeze of lemon juice for extra zing

Instructions

1. Wash and slice all vegetables. Keep the cuts rustic—this salad thrives on texture.
2. In a large bowl, layer tomatoes, cucumber, onion, and bell pepper.
3. Add olives and gently nestle the feta on top. Let it stand proud.
4. Whisk olive oil, vinegar, oregano, salt, and pepper. Drizzle generously.
5. Serve immediately or chill for 15 minutes to let the flavors mingle.

Serving Suggestions

• Pair with grilled lamb chops or chicken souvlaki
• Serve alongside warm pita and tzatziki
• Add to your brunch spread for a savory contrast