Sobre esta receta

Una ensalada griega brillante y rústica tal como se prepara en Grecia — sin lechuga, sin complicaciones. Tomates en trozos grandes, pepino crujiente, aceitunas saladas, cebolla roja dulce y un generoso trozo de feta cremosa se unen con un simple aderezo de aceite de oliva y orégano. Esta es la verdadera versión: fresca, satisfactoria y lista en 15 minutos.

Instrucciones

1. 1

   Prep all the vegetables: cut the tomatoes into large wedges or rough chunks (don't go too small — big pieces are classic). Halve the cucumber lengthwise and slice into thick half-moons, about 1/2 inch thick. Slice the green bell pepper into rings or strips. Thinly slice the red onion into half-moons.

2. 2

   If the red onion tastes very sharp or pungent, soak the slices in cold water for 5–10 minutes, then drain and pat dry. This mellows the bite without losing the flavor.

3. 3

   Add the tomatoes, cucumber, green bell pepper, red onion, and kalamata olives to a large mixing bowl. If using capers, add them now. Toss gently to combine.

4. 4

   In a small mixing bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper until combined.

5. 5

   Pour the dressing over the salad and toss gently to coat everything evenly. Taste and adjust salt if needed — remember the feta cheese and kalamata olives are already salty.

6. 6

   Transfer the dressed salad to a large serving platter or mixing bowl. Place the feta cheese on top as one thick slab (traditional) or in large chunks — do not toss it in, let it sit proudly on top.

7. 7

   Drizzle the extra tablespoon of olive oil directly over the feta cheese, then finish with a pinch of oregano over the whole salad. Serve immediately with crusty bread.