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Greek Salad

Cucumber, tomato, onion, pepper, kalamata & feta in an oregano-lemon olive oil — no lettuce needed

Serves 4 · 15 min

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  • 3 tomatoes, in wedges
  • 1 cucumber, in chunks
  • ½ red onion, thinly sliced
  • 1 green bell pepper, sliced
  • ½ cup kalamata olives
  • 6 oz feta, in slabs
  • ¼ cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 tsp dried oregano, plus more
What you need
  1. Combine the tomatoes, cucumber, onion, pepper, and olives in a bowl.
  2. Whisk the oil, vinegar, oregano, and salt; pour over and toss gently.
  3. Lay the feta slabs on top, drizzle with a little more oil, and dust with oregano. Let it sit 10 min before serving.
Steps — tap one to keep your place

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

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