Greek Salad (No Carbs)

• 1 large cucumber
• 4 ripe tomatoes
• 1 red onion
• 1 green bell pepper
• 200 g feta cheese (block, not crumbled)
• 80 g Kalamata olives

Dressing

• 4 tbsp extra virgin olive oil
• 1.5 tbsp red wine vinegar
• 1 tsp dried oregano
• pinch flaky sea salt
• pinch black pepper

Method

1. 1

   Cut the cucumber in half lengthways, then into thick half-moons. Chop the tomatoes into irregular wedges — don't go too small, you want chunky pieces. Peel and thinly slice the red onion into rings, then separate them. Slice the green pepper into rings, discarding the seeds.

2. 2

   Tumble the cucumber, tomatoes, onion, and pepper onto a wide plate or shallow bowl. Scatter over the Kalamata olives. Don't toss — a proper Greek salad is arranged, not mixed.

3. 3

   Place the feta as a single slab on top of the vegetables. This is the traditional way — let people break it up themselves at the table.

4. 4

   Drizzle the olive oil and red wine vinegar over the whole thing. Sprinkle with dried oregano, flaky sea salt, and black pepper.

5. 5

   Let it sit for 5 minutes so the tomatoes release their juices and everything mingles with the dressing. Don't refrigerate — serve at room temperature.

   ~5 min