This popular salad has many variations. It can also include rice-stuffed vine leaves and anchovies. Traditionally, it does not include lettuce.
3 medium tomatoes
3 small Lebanese cucumbers
2 large red onions
2 medium green capsicums
2⁄3 cup black olives
100g pickled mild or hot chilies
4 tablespoons olive oil
2 tablespoons red wine vinegar
salt and freshly ground black pepper
300g feta cheese
1 teaspoon dried oregano or 2 teaspoons fresh oregano leaves
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Directions Preparation:20min › Ready in:20min
Cut tomatoes into wedges. Cut cucumbers into thick slices. Slice onions, not too thinly. Cut capsicums into strips.
Place all the vegetables in a bowl. Top with olives and pickled chilies. To make vinaigrette, whisk 3 tablespoons oil and all the vinegar until combined; add salt and pepper to taste. Drizzle over salad.
Cut feta into thick cubes or crumble coarsely; add to salad. Sprinkle oregano on top and drizzle with remaining 1 tablespoon oil.
In Mediterranean cooking, oregano and marjoram are interchangeable. They have a warm, slightly sharp taste with an underlying spiciness. Oregano often has a lemony taste.