Greek salad

Ingredients

3 large ripe tomatoes, cut into medium pieces or wedges
2 cucumbers, sliced
1 small red onion, thinly sliced
salt and freshly ground black pepper to taste
4 tablespoons olive oil
1 1/2 teaspoons dried oregano
3/4 (200g) pack feta cheese, crumbled
handful black Greek olives, pitted if desired

Instructions

In shallow salad bowl, combine tomatoes, cucumber and onion. Sprinkle with salt to taste and let sit for a few minutes so that the salt can draw out the natural juices from the tomato and cucumber.

Drizzle with olive oil and sprinkle with oregano, and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Notes

Letting the salted tomatoes and cucumbers sit for awhile before adding any oil is essential to a good Greek salad. The natural acidic juices from the tomato combine with the olive oil to make a delicious dressing, with no need for vinegar or lemon juice. Crusty bread is also a must so you can mop up every last bit of juice!