This refreshing salad takes on various guises in Greece depending on what vegetables are in season, but it almost always features feta and a dusting of dried oregano.

SERVES 2

Ingredients

  • 2 tbsp. roughly chopped fresh parsley, plus more for garnish
  • 2 medium vine-ripened tomatoes, cut into 1 12” pieces
  • 1 small cucumber, peeled, halved lengthwise, and sliced crosswise into 14” pieces
  • 12 medium white onion, thinly sliced
  • 3 tbsp. extra-virgin olive oil
  • 18 tsp. dried oregano, plus more
  • Kosher salt and freshly ground black pepper, to taste
  • 6 oz. feta, cut into thick slabs
  • 8 kalamata olives

Instructions

Combine parsley, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil and oregano; season with salt and pepper and pour over cucumber mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano; season with pepper.