Revision review

Title diff

• Greek Salad

Intro diff

• Bright, briny, and refreshing.

Description diff

• Acidic dressing and salty feta balance juicy vegetables.

Recipe facts diff

• Cuisine: Greek
• Course: Lunch
• Difficulty: Easy
• Total time: 15 min
• Servings: 2-4 servings
• Tool: Chef's knife
• Tool: Cutting board
• Tool: Measuring cups and spoons
• Tool: Mixing bowl
• Tag: Salad
• Tag: Vegetarian
• Tag: Fresh

Related links diff

• caesar-salad
• hummus
• -falafel-wrap
• -shakshuka
• -ratatouille

Ingredients diff

• 3 ripe tomatoes, cut into wedges
• 1 English cucumber, sliced
• 1/2 red onion, thinly sliced
• 4 oz feta, broken into chunks
• 1/2 cup Kalamata olives
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Kosher salt and black pepper, to taste

Steps diff

• Cut tomatoes, cucumber, and onion into rustic chunks and place in a wide bowl.
• Whisk olive oil, vinegar, oregano, salt, and pepper until lightly emulsified.
• Dress the vegetables and toss gently, then let stand 5 minutes.
• Add olives and feta last so the cheese stays in larger pieces.
• Finish with another pinch of oregano and serve at cool room temperature.