A Greek starter dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 15 min

Organic sourcing

Tomatoes and bell peppers are part of the EWG Dirty Dozen, so sourcing these ingredients organic can reduce pesticide exposure. Cucumbers can also be high in pesticide residue when conventionally grown.

Ingredients

• 4 ripe tomatoes
• 1 large cucumber
• 1 green bell pepper
• 1 small red onion
• 150 g feta cheese
• 1/2 cup Kalamata olives
• 1/4 cup extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• to taste sea salt
• to taste black pepper

Method

1. Cut the tomatoes into large chunks and place them in a large salad bowl.
2. Peel and slice the cucumber into thick halves or quarters and add to the bowl.
3. Thinly slice the green bell pepper and red onion, adding them to the salad.
4. Crumble or cube the feta cheese and sprinkle it over the vegetables.
5. Add the Kalamata olives to the salad mix.
6. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, sea salt, and black pepper to taste.
7. Pour the dressing over the salad and gently toss everything to combine.

Notes

• For a more authentic flavor, use sheep's milk feta.
• The salad can be assembled up to an hour in advance without dressing.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Greek recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.