Traditional Greek Salad

Ingredients

• 2 pieces Fresh tomatoes (ripe, red, cut into quarters then dice)
• 1 piece Cucumber (peeled, seeded with a spoon, sliced into thick half‑rounds)
• 1 piece Green bell pepper (seeded, cut into wide strips)
• 0.5 piece Red onion (thinly sliced)
• 100 g Kalamata olives (already pitted)
• 180 g Feta (cut into cubes about 1 cm)
• 1 tbsp Fresh lemon juice (about 15 ml)
• 45 ml Extra virgin olive oil (3 to 4 tablespoons, good quality)
• 1 pinch Fleur de sel (to taste)
• to taste Freshly ground black pepper
• 1 tsp Dried oregano (to sprinkle)
• 1 tsp Pink peppercorns (optional, adds color and a light aromatic note)

Instructions

1. Cut the tomatoes

   Remove the stem, cut each tomato into quarters, then into large dice.

   Time: PT4M

2. Peel and seed the cucumber

   Peel the cucumber, cut it lengthwise in half, remove the seeds with a small spoon, then slice into thick half‑rounds.

   Time: PT4M

3. Seed and cut the bell pepper

   Cut the pepper in half, remove the seeds and white membranes, then cut into wide strips.

   Time: PT3M

4. Thinly slice the red onion

   Finely slice half a red onion.

   Time: PT2M

5. Cube the feta and prepare the olives

   Cut the feta into cubes about 1 cm and add the pitted Kalamata olives.

   Time: PT3M

6. Assemble the salad

   In the salad bowl, place the tomatoes, cucumber, pepper, onion, olives and feta.

   Time: PT2M

7. Prepare the dressing

   Drizzle the salad with lemon juice, olive oil, fleur de sel, black pepper, pink peppercorns and sprinkle with oregano.

   Time: PT2M

8. Mix gently

   Stir gently with a wooden spoon so as not to break the feta.

   Time: PT1M

9. Refrigerate

   Cover the bowl and place in the refrigerator for at least 30 minutes before serving.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

10 g

Fat

15 g

Fiber

3 g