Recipe: Greek Salad

This recipe was originally published on dianekochilas.com.

Greek Salad 

Ingredients​

• 1 cup cherry tomatoes
• 1 cup teardrop tomatoes
• 1 cup yellow teardrops
• 2 perfect red tomatoes
• 2 black tomatoes
• 1 medium red onion, halved and cut into 1/8-in/3-mm slices
• 1 green pepper, seeded and cut into rings or crescents
• 4 to 6 pepperoncini
• 1 large cucumber, peeled and cut into 1/8-in/3-mm-thick rounds
• 8 to 12 Kalamata olives in brine, rinsed and drained
• Coarse salt or sea salt
• 1/3 cup/80 ml extra-virgin Greek olive oil
• 5 oz/140 g Greek feta, cut into 1 square piece
• 2 tsp fresh oregano leaves, or 1/2 tsp dried Greek oregano 

Instructions

1. Halve the cherry and teardrop tomatoes. Cut the red and black tomatoes into wedges.
2. Place the tomatoes, green pepper, cucumber, pepperoncini, and onions in a large salad bowl. Add the olives, salt and olive oil. top with a wedge of feta and sprinkle with oregano. Serve.