|
1.
Cut the tomatoes in to bite-sized pieces.
2.
Cut the cucumber in half lengthwise, seed it, and slice.
3.
Slice the onion thinly.
4.
Cut the pepper in half, discard the core and seeds, and cut into strips.
5.
Pat the feta cheese dry with a paper towel. Cut it into cubes. Do not crumble, or you’ll get a messy-looking salad.
6. Combine the tomatoes, cucumbers, onion, pepper, and feta cheese in a medium
mixing bowl. Add the olives, capers, and oregano.
7.
In a small bowl, whisk together the balsamic vinegar, salt, and pepper. Slowly add the oil while whisking to blend. Pour the dressing over the salad and toss to coat the ingredients.
8.
Let the salad sit for at least 20 minutes to let the flavors meld. Do not refrigerate, or the tomatoes will lose flavor.
|
