Greek Salad


350 g cherry tomatoes, cut in half
1/3 onion, cut into thin slices
250 ml cold water
1 tablespoon white wine vinegar for the onion
½ cucumber, cut into slices
½ green pepper, cut into slices
3 tablespoons white wine vinegar
1 tablespoon sugar
5 tablespoons Terra Creta Extra Virgin Olive Oil
½ teaspoon oregano
a pinch of salt
a pinch of pepper
10-15 Terra Creta Greek Kalamata olives
1 tablespoon capers
½ teaspoon oregano
150 g feta cheese


Cut the onion into vertical, thin slices, and then submerge them in a bowl full of cold water and white wine vinegar and set aside.
Wash and Peel the cucumber. Cut into thin diagonal slices.
Place the cucumber slices into a separate bowl. Cut the cherry tomatoes in half and add them to the bowl with the cucumber.
Cut the green pepper into thin slices, vertically.
Add them to the bowl (with the cherry tomatoes and cucumbers).
Remove the onion slices from the water and vinegar solution. Give them a squeeze with your hands to remove the excess water.
Add them to the bowl with the rest of the vegetables.
Add the vinegar, sugar, olive oil, salt and pepper. Mix it all together, with a spoon.
Now that it’s all mixed nicely, let’s transfer the salad to a serving plate. Add the olives, oregano, feta cheese and capers.
Drizzle with a generous amount of olive oil, serve and enjoy!
Serves 4

Adapted from Akis Petretzikis Blog