Makes 2-4 servings. Difficulty
3 medium ripe tomatoes, sliced 1 small onion, sliced 1 small green bell pepper, sliced 1 small cucumber, sliced 1-1/2 Tablespoons fresh oregano, minced Salt and freshly ground black pepper to taste 5 oz. crumbled feta cheese 5 Tablespoons olive oil 1/2 bunch radishes (optional, quartered 15 pitted Kalamata olives (optional)
Place tomatoes, onions, green bell pepper, cucumber, radishes (if using) and Kalamata olives (if using) in a salad bowl. Add oregano and olive oil. Toss. Adjust seasonings to taste with salt and freshly ground black pepper. Toss well. Add feta and mix gently to avoid breaking up the feta too much.
This is the most common, traditional Greek salad. Used as a side dish or sometimes as a meal in itself. Use a couple of fresh (or freshly toasted) slices of gf bread to dip into the juice!
This recipe was contributed by Guest Chef, Dimitrios Douros (Glutenfreeda.com member!).