Ingredients
Scale
- 2 large tomatoes, diced
- 1 cucumber, peeled, seeded, and diced
- 1 red onion, thinly sliced
- 1 green bell pepper, diced
- 8 ounces feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and halved
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Wash and dry all vegetables. Dice tomatoes, cucumber, and bell pepper. Slice onion thinly.
- Crumble feta over the vegetable mixture, adding halved Kalamata olives. Gently mix.
- Whisk together olive oil, red wine vinegar, and oregano in a small bowl. Pour over salad mix and toss gently. Season to taste.
- Using a ring mold, layer the salad mixture, pressing gently for a firm tower. Garnish with parsley and remove the mold.
Notes
- Use fresh, high-quality ingredients for the best flavor.
- Dice vegetables uniformly for an even texture.
- A light dressing coating is sufficient; avoid overdressing.
- Chill salad for 30 minutes before serving for enhanced flavors.
- Ensure feta is vegetarian-friendly for vegetarian options.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tower slice
- Calories: 280 Kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg