Скачать или смотреть A Proper Greek Salad (No Vinaigrette! No Lettuce!)

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Recipe from The Don't Panic Pantry Cookbook, AA Knopf, 2023.

1 medium tomato (10 ounces or so), cut into large bite-sized pieces
1/2 a small or 1/4 medium red onion, cut into fairly thin slices
1/2 cup kalamata olives, pitted or not, depending on preference
1 english cucumber, peeled and cut into bite-size pieces
1/2 teaspoon dried oregano, plus more for sprinkling
3 tablespoons extra virgin olive oil, plus more for drizzling
salt and freshly ground black pepper
3 ounces feta cheese
crusty bread for dipping

In a bowl, combine the tomato, onion, olives, cucumber, oregano, and olive oil. Season with salt and pepper, keeping in mind that the olives and feta are already quite salty. Gently toss all of the ingredients together. Transfer to a serving bowl and top with a slab or dollops of feta cheese. Drizzle the feta with more olive oil and sprinkle on some more oregano. Eat immediately, with bread for dipping.