– 1 medium red onion, thinly sliced into half moon – 4 medium juicy tomatoes, sliced into bite-sized pieces or wedge – 1 English cucumber, partially peeled to make a striped pattern and sliced into half moon – 1 green bell pepper, cored and sliced into ring – 1 handful pitted Kalamata olive – 1 ½ teaspoons dried oregano – Kosher salt – ¼ cup extra virgin olive oil – 1-2 tablespoons red wine vinegar – 1 (7 ounce) block Greek feta cheese in brine, torn into slab
To reduce the onion's raw flavor, fill a small basin with cold water. Add chopped onion to water with 1 teaspoon red wine vinegar. Let soak for 10 minutes.
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Sprinkle veggies with ¾ tsp oregano and a sprinkle of kosher salt. Add oil and vinegar (to taste) and gently stir.
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On top of the salad, put slices of feta cheese and the last ¾ teaspoon of oregano. Serve and enjoy!
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