Greek Salad with Feta and Olives

No lettuce here — a traditional Greek horiatiki relies on ripe tomatoes and cucumbers marinating briefly in their own juices with the dressing.

Instructions

1. 1

   Combine the tomato wedges, cucumber, bell pepper, red onion, and olives in a large bowl.

2. 2

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

3. 3

   Pour about two-thirds of the dressing over the vegetables and toss gently to coat.

4. 4

   Let the salad sit at room temperature for 10–15 minutes before serving — this brief rest lets the tomatoes and cucumbers release some juice, which mingles with the dressing into a light, flavorful pool at the bottom of the bowl.

5. 5

   Transfer the salad to a serving platter. Lay the whole slabs of feta on top rather than crumbling it — this is the traditional presentation, and it keeps the feta from disappearing into the vegetables.

6. 6

   Drizzle the remaining dressing over the feta, sprinkle with a pinch of extra dried oregano, and serve at room temperature with crusty bread.