Greek Salad

The first time I had a Greek salad in Greece I was surprised to find it had no lettuce of any kind and instead of having crumbled feta cheese it was topped with a brick of feta. It was very simple, very delicious, and very filling- almost a meal in itself! To make it like the Greeks do skip the lettuce, add a brick of feta, and simply drizzle the vegetables in some extra virgin olive oil, Greek if you can find it.

2 ripe, good quality tomatoes, quartered
half a cucumber, sliced into thick half-moons
1 small green bell pepper, diced large
1/2 red onion, thick sliced rings
kalamata olives
salt
1 block of feta cheese
extra virgin oilive oil
fresh cracked black pepper
oregano

Instructions:

Arrange the vegetables in a shallow serving bowl and salt. Top the salad with a block of feta cheese. Let the salad sit at room temperature about 20 minutes before you serve it, letting the flavors develop. Just before serving drizzle the salad with extra virgin olive oil and season with fresh cracked pepper and oregano.

Yield: Serves 2-3