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red onion red wine vinegar mixed ripe tomatoes cucumber black olives extra-virgin olive oil kosher Mediterranean oregano Feta cheese
Viewed: 89 - Published at: 2 years agoIngredients
- 2 ounces (55g) red onion (1/4 medium 8-ounce onion), thinly sliced pole to pole
- 1/4 cup (60ml) red wine vinegar
- 12 ounces (340g) mixed ripe tomatoes, cut into slices and chunks (about 2 heaping cups when cut up)
- 12 ounces cucumber (340g; about 2 small cucumbers), peeled (or partially peeled or unpeeled, if you want some of the bitter skin); quartered lengthwise; and thinly sliced crosswise
- 1/4 cup pitted Kalamata or other briny black olives (about 1 1/2 ounces; 40g), see note
- 1/2 cup (120ml) extra-virgin olive oil, plus more for drizzling
- Kosher or sea salt
- 2 big pinches dried Greek or Mediterranean oregano, divided
- 4 ounces (115g) feta cheese, preferably cut into slabs
Method
- In a small bowl, combine onion with vinegar and let soak while you prepare the other ingredients, about 15 minutes. Drain onions, reserving vinegar.
- In a salad bowl or large mixing bowl, combine tomatoes, cucumber, olives, onion, olive oil, and about 2 tablespoons (30ml) of the vinegar left over from quick-pickling onion. Season with salt and one large pinch of oregano, toss gently to combine, then adjust to taste with more salt and vinegar, if desired.
- Lay slabs of feta on top, sprinkle with remaining pinch of oregano, and drizzle with olive oil. Serve, soaking up juices with bread.
