I love this salad for casual entertaining because it can be prepared up to an hour or two ahead and simply left at room temperature until serving time. The flavor actually improves the longer it sits!
| 2 | medium | ripe tomatoes |
| 1 | cucumber | |
| 1/2 | medium | red onion |
| 1 | green pepper | |
| 1/2 | pound | feta cheese |
| 24 | pitted Kalamata olives* | |
| 1/4 | cup | capers |
| 1 | tablespoon | fresh oregano leaves |
| 1/2 | cup | extra virgin olive oil |
| 1/4 | cup | balsamic vinegar** |
| 1/4 | teaspoon | salt |
| 1/4 | teaspoon | freshly ground black pepper |
| * This equals approximately ½ cup of olives.** Make sure to use good quality balsamic vinegar. The cheaper varieties are too acidic. |
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.
