🍳Cooking 1 min read
TL;DR
Put the feta on top as one whole block instead of cutting it into cubes. It stays creamier and makes the salad taste closer to the Greek original.
Ingredients
For 2 to 3 servings you need ripe tomatoes, cucumber, red onion, green bell pepper, Kalamata olives, one block of real feta, good olive oil, dried oregano, salt and pepper.
How to Make It
- Cut the tomatoes, cucumber, red onion and pepper into rough chunks.
- Toss them with olives, olive oil, oregano, a little salt and pepper.
- Do not cube or crumble the feta.
- Place the whole feta block on top of the salad.
- Add a little more olive oil and oregano directly over the feta.
- Break off pieces at the table and eat them with the vegetables.
Why the Block Works Better
Small feta cubes dry out faster and spread their saltiness through the whole bowl immediately. A whole block stays creamier, looks better and lets you decide how much feta goes into each bite. Same effort, much better salad.
What to Watch
Go easy on the salt because feta and olives already bring plenty. Good tomatoes and good olive oil matter more here than fancy extras. If the tomatoes are watery, even the best feta block cannot fully save the salad.