In Greece most meals starts with this rustic salad. I love it because it is so refreshing and it has so many different tastes. The flavor of the tangy feta cheese perfectly complements the juicy fresh tomatoes, cucumber and the onion marinated lightly in olive oil. The salad makes me think of a little bed and breakfast I stayed in Agenia, Greece, where my family went for a vacation. We would eat and talk for hours on a patio overlooking the ocean on this seemingly remote and beautiful island. Occasionally we would walk into town for some baklava made by one of the local bakers but for the most part we were happy to be fed by the woman running the bed and breakfast who served wonderful Greek food.
The tomatoes can be substituted for any tomatoes that look nice and ripe and juicy - just make sure they are cut into about 1-inch chunks for the salad. I prefer to use smaller tomatoes and just quarter them. Using high quality feta blocks gives the salad a much better texture and flavor than using pre-crumbled feta.
6 medium tomatoes on the vine, cored and quartered
½ medium English cucumber, peeled and sliced into half-moons
¼ cup thinly sliced red onion
3 tablespoons extra-virgin olive oil
¼ teaspoon dried oregano
1 teaspoon freshly squeezed lemon juice
1 teaspoon capers (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
6 ounces feta cheese block, sliced into ¼” thick strips
Add the tomatoes, cucumbers and onions to a large salad or serving bowl. Drizzle with the olive oil then toss with oregano, lemon juice and capers (optional), until combined. Season with salt and pepper then let sit for 10 to 15 minutes for the flavors to marinate. Top with the pieces of feta and serve.
Serves 4 as a side salad, 2 as an entrée salad.