Greek Salad
Combine tomatoes, cucumbers, onions, peppers, and olives in a deep bowl. Add enough olive oil, vinegar or lemon juice, and salt to taste. Toss the ingredients for half a minute…
- Prep
- 19 min
- Cook
- 21 min
- Total
- 40 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine tomatoes, cucumbers, onions, peppers, and olives in a deep bowl.
Procedure
Add enough olive oil, vinegar or lemon juice, and salt to taste. Toss the ingredients for half a minute.
Procedure
Place a feta cheese slice on top and season with a splash of olive oil.
Procedure
Top with a sprig of oregano if desired.
Photo: en:User:Action st · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 4 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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