Method

Tomato preparation: Cut the tomatoes into wedges or large chunks.

Cucumber preparation: Partially peel the cucumber and slice it into half-moons.

Pepper preparation: Core the green bell pepper and slice it into rings.

Onion preparation: Thinly slice the red onion into half-moons.

Vegetable combining: In a large bowl, combine the tomatoes, cucumber, bell pepper, red onion, and olives.

Initial seasoning: Sprinkle with 0.75 teaspoon of dried oregano and a pinch of salt.

Dressing: Drizzle with olive oil and vinegar, then gently toss to combine.

Feta placement: Place the block of feta cheese on top of the salad.

Final garnishing: Sprinkle the remaining oregano and drizzle a little more olive oil over the feta.

Serving: Serve the salad as a refreshing stand-alone snack, optionally with crusty Sandwich Bread, Keto-Friendly or Croutons, Keto-Friendly or as a vibrant side dish alongside your favorite dishes.

Refrigerate: Store Greek salad in an airtight container in the refrigerator for up to 2-3 days. The salad may release some liquid, so drain before serving if needed.

Freezing: Not recommended for freezing as the vegetables will lose their crisp texture and the feta cheese will crumble when thawed.