Ingredients:

  • 4 cups (600g) English cucumber, chunky dice
  • 4 cups (600g) Roma tomatoes, chopped
  • 1 medium (150g) red onion, thinly sliced
  • 1 medium (150g) green bell pepper, chopped
  • 1/2 cup (100g) Kalamata olives, pitted
  • 7 oz (200g) block of Feta cheese
  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (8g) fresh flat-leaf parsley, chopped
  • 1 pinch (0.5g) dried oregano

Instructions:

  1. Cut the cucumbers, tomatoes, and bell peppers into uniform, bite-sized chunks. Slice the red onion into thin half-moons. Place all vegetables and the Kalamata olives into a large mixing bowl.
  2. In a small jar, combine the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Shake vigorously or whisk until the mixture is smooth and glossy.
  3. Pour the dressing over the vegetables and toss gently until every piece is thinly coated. Place the entire block of feta cheese on top of the salad.
  4. Sprinkle the final pinch of oregano and the fresh parsley over the cheese.