Greek salad

15 min · 15 min hands-on · pull 185°F

Ingredients

2 lb on the fire · ~1.3 lb to the table · 3 plates at 8 oz

• ripe tomatoes, in wedges4 (2 lb)
• cucumber, thick half-moons1
• red onion, thin1/2
• Kalamata olives1/2 cup
• feta, in one or two slabs6 oz
• green pepper, optional, in strips1
• olive oil3 tbsp
• red wine vinegar1 tbsp
• dried oregano1 tsp
• kosher saltto taste

Method

1. 1

   Tomato, cucumber, onion, pepper, olives in a bowl. Salt.

2. 2

   Oil, vinegar, oregano. Toss once. Feta on top. More oregano, more oil.

3. 3

   Do not add lettuce. Do not refrigerate a good tomato. Bread on the table.