Description

Ingredients

• 🍅 Ripe tomatoes, wedges: 400 g (2½ cups / 14.1 oz)
• 🥒 Cucumber, half-moons: 250 g (1¾ cups / 8.8 oz)
• 🫑 Green bell pepper, thin rings: 120 g (1 cup / 4.2 oz)
• 🧅 Red onion, very thin slices: 60 g (½ cup / 2.1 oz)
• 🫒 Kalamata olives, pitted: 80 g (½ cup / 2.8 oz)
• 🧀 Feta, in one slab (not crumbled): 150 g (5.3 oz)
• 🫒 Extra-virgin olive oil: 45 ml (3 tbsp / 1.5 fl oz)
• 🍷 Red wine vinegar: 15 ml (1 tbsp / 0.5 fl oz)
• 🌿 Dried oregano: 1 g (1 tsp / 0.04 oz)
• 🧂 Salt: to taste (≈4 g / ¾ tsp)
• ⚫ Black pepper, freshly ground: 0.5 g (⅛ tsp / 0.02 oz)
• 🧂 Capers (optional): 9 g (1 tbsp / 0.32 oz)

Preparation

• Toss 🍅 tomatoes, 🥒 cucumber, 🫑 pepper, and 🧅 onion with a pinch of 🧂 salt; rest 2–3 min to draw light juices.
• Whisk 🫒 olive oil with 🍷 vinegar and 🌿 oregano.
• Combine vegetables and 🫒 olives; drizzle dressing and toss.
• Top with the slab of 🧀 feta; finish with a little more 🌿 oregano and ⚫ pepper (capers if using). Serve immediately.

Total Time

🕒 Prep: 10 min
⏳ Total: 10 min

Nutritional Value

Advice

Status

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