Anti Inflammatory Classic Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

Ripe tomato wedges, crisp cucumber, red onion, and bell pepper rings come together with briny Kalamata olives for a salad that's all fresh, crunchy contrast. The dressing is refreshingly simple — extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper whisked together and tossed gently through the vegetables so every bite gets coated. Serving it straight from the bowl or platter keeps the textures crisp and the colors vibrant, no wilting or sogginess in sight. It's a naturally vegetable-forward dish built on good olive oil and bright acidity, which makes it an easy fit for an anti-inflammatory way of eating. Serve it right away while everything is at its coolest and crispest for the best bite.

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Ingredients

4 servings

4 medium ripe tomatoes, cut into wedges
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
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1 english cucumber, halved lengthwise and sliced into half-moons
1 small red onion, thinly sliced
1 green bell pepper, cored and sliced into thin rings
½ cup kalamata olives, pitted
7 oz block feta cheese

For the dressing

3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper

Instructions

1
Combine the tomato wedges, cucumber half-moons, red onion slices, bell pepper rings, and Kalamata olives in a large mixing bowl.
2
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.

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