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Greek Salad with Kalamata Olives

Greek Salad with Kalamata Olives

The roots of Greek Salad with Kalamata Olives trace back to the heart of Ancient Greece, where a vibrant combination of fresh vegetables and local ingredients became a staple of the Mediterranean diet. Born out of the necessity to utilize the region's abundant produce, this salad quickly became a symbol of health and vitality.
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Ingredients
  

  • 3 large tomatoes diced
  • 1 cucumber peeled and diced
  • 1 red onion thinly sliced
  • 1 green bell pepper diced
  • 1 cup Kalamata olives pitted
  • 200 g feta cheese crumbled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions
 

  • Prepare the Vegetables:
  • Dice the tomatoes, cucumber, and green bell pepper into bite-sized pieces.
  • Thinly slice the red onion.
  • Combine the Vegetables:
  • In a large salad bowl, combine the diced tomatoes, cucumber, sliced red onion, and diced green bell pepper.
  • Add Kalamata Olives:
  • Gently fold in the Kalamata olives, distributing them evenly throughout the salad.
  • Crumble Feta Cheese:
  • Crumble the feta cheese over the salad, ensuring a scattered distribution.
  • Prepare the Dressing:
  • In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Adjust seasoning to taste.
  • Dress the Salad:
  • Pour the dressing over the salad, ensuring that all ingredients are well-coated. Gently toss the salad to combine.
  • Chill and Serve:
  • Place the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
  • Serve Fresh:
  • Just before serving, give the salad a final gentle toss. Serve chilled and enjoy the crisp, refreshing flavors of Greek Salad with Kalamata Olives.