This is one of the few recipes where I haven’t modified it in some way or another. Mostly because it’s simple and doesn’t need to be changed. The key is to buy good, authentic Greek feta. Not American, not cows milk, real sheep or goat milk feta. I’m lucky, living in Seattle, we have a wonderful place call Big John’s Pacific Food Importers. You can pick up authentic Greek feta and if you bring your own container they’ll give you brine (which makes it last longer). If you let this sit overnight it’s even better the next day. Enjoy!

Greek Salad

• 1 cucumber (I like English)
• 1 green bell pepper
• 1 red bell pepper
• 1 large red onion
• 4 tomatoes
• 1/2 lbs Greek feta
• 1 cup Kalamata olives
• 1/2 cup olive oil
• 1/3 cup wine vinegar (white or red)
• 1 Tbsp oregano
• 2 cloves garlic (minced or use paste)
• 1 tsp kosher salt
• 1/2 tsp black pepper

Directions

Dice the cucumber, peppers, onion and tomatoes so they’re all about the same size. Cut the olives in half and crumble the feta, combine all of them in a large bowl. Combine the olive oil, vinegar, oregano, garlic, salt and pepper (I use a jar and just shake it up). Pour over the veggies and serve.