This is the quintessential Greek summer salad and is made daily when tomatoes are in season. It is the perfect compliment is grilled fish and meats. The only dressing used is our finest Extra Virgin Olive Oil, mountain oregano and coarsely ground sea salt. The juices from the tomatoes blend with the oil and make dipping crusty bread irresistible!
3-4 Tomatoes, cut into wedges and halved
1 green pepper, cut into thick slices
½ English cucumber, halved lengthwise and cut into thick slices
½ red onion, quartered and cut into think slices
Handful of kalamata olives
Feta cheese, sliced or crumbled
Greek Mountain Oregano
1/3 cup The Furies Extra Virgin Olive Oil
Combine vegetables in shallow salad bowl, sprinkle with sea salt and oregano ( I like to crush the oregano between my fingers to bring out the natural oils and flavor), Pour oil over salad and top with olives and feta cheese.