Greek Village Salad

Method

1. 1

   Step 1

   Rinse the tomatoes, cucumber and green pepper under cold running water, then dry thoroughly with a clean kitchen towel. Set out a wide, shallow serving bowl approximately 10–12 inches (25–30 cm) across; no cooking is required.

2. 2

   Step 2

   Core the tomatoes and cut each into 6–8 substantial wedges, keeping the juices that collect on the board. Transfer the tomatoes and their juices to the serving bowl.

3. 3

   Step 3

   Peel alternating strips from the cucumber, leaving some skin for texture, then halve it lengthwise. Cut into ½-inch (1 cm) thick half-moons and add to the tomatoes.

4. 4

   Step 4

   Slice the red onion into thin half-moons and separate the layers with your fingers. Slice the seeded green pepper into thin rings, halving any particularly large rings, and add both vegetables to the bowl.

5. 5

   Step 5

   Add the drained Kalamata olives and sprinkle the vegetables with the salt. Toss gently with two large spoons, then leave at room temperature for 5 minutes so the tomatoes begin to release their juices.

6. 6

   Step 6

   Drizzle 2 tablespoons of the olive oil over the vegetables and sprinkle with ½ teaspoon of the oregano. Toss once more, lifting rather than pressing the tomato wedges so they retain their shape.

7. 7

   Step 7

   Place the feta on top as one broad slab, or cut it into two thick slabs if needed to fit the bowl. Drizzle with the remaining 1 tablespoon olive oil, sprinkle with the remaining ½ teaspoon oregano and serve immediately, dividing the salad and feta among four plates.