Ingredients
- Feta cheese block: 8 ounces
- Cherry tomatoes: 1 pint
- Kalamata olives: 1/2 cup, pitted
- Cucumber: 1 medium, peeled and diced
- Red onion: 1/4 cup, thinly sliced
- Green bell pepper: 1/2 cup, diced
- Fresh oregano: 2 tablespoons, chopped
- Olive oil: 3 tablespoons
Instructions
- Step 1: Dice the feta cheese into 1/2-inch cubes. Halve the cherry tomatoes. Combine the feta, tomatoes, olives, cucumber, red onion, and green bell pepper in a medium bowl.
- Step 2: Add the chopped fresh oregano to the bowl.
- Step 3: Drizzle the olive oil over the salad mixture.
- Step 4: Gently toss all ingredients together until well combined and coated with olive oil. Be careful not to crumble the feta too much.
- Step 5: To create the tower effect, use a ring mold or simply pile the salad mixture high on a serving plate.
Notes
- For best flavor, let the salad sit for 15 minutes before serving, allowing the oregano and olive oil to meld.
- Store leftover salad in an airtight container in the refrigerator, but know the vegetables will release some moisture over time.
- This salad is fantastic served with grilled pita bread or as a vibrant side dish to grilled chicken or fish.
- To prevent the feta from crumbling excessively, use a light hand when tossing the salad and opt for a firmer block of feta cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American