Ingredients:
5 large tomatoes
1 small red onion, thinly sliced
1 pinch sea salt to taste
1 ½ teaspoons dried oregano
1 (4 ounce) container crumbled feta cheese
½ cucumber, sliced
1 small green bell pepper, sliced
¼ cup Greek black olives
3 tablespoons extra-virgin olive oil
Directions:
Step 1
Cut your tomatoes into wedges over the bowl that you’re serving the salad in, so that any extra juices land in the bowl. Add onion slices. Liberally season with salt and oregano. Mix and allow tomatoes to sit at room temperature for at least 30 minutes, up to 2 hours, so that the salt releases the tomatoes’ juices.
Step 2
Mix in feta cheese, cucumber, bell pepper, and olives just before serving. Stir everything together. Drizzle with olive oil.
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