Greek salad at its best!

The secret to the best Greek salad is to use nice fresh vegetables and good quality feta cheese. The recipe has only a few ingredients, so I like to gather all my vegetables on the table, and after washing them all well, I am ready for the chopping.

Ingredients

• 3-4 organic, juicy tomatoes

• 1 persian cucumber

• 1 poblano pepper

• 1 red onion

• 6 kalamata or other olives (not-pitted)

• 1/4 lb feta cheese

• salt and oregano to taste

• olive oil and vinegar

Directions:

I like to start with the onion first, peel it, slice it and add it to a bowl of ice-cold water. The cold water helps to remove all the bitterness from the onion, allowing all the sweetness to shine through. Then cut up the tomatoes, cuccumber and pepper in bite size pieces. Sean with salt to taste.

Dress the salad with only extra virgin olive oil, vinegar, and oregano.

Before I add the feta cheese, I like to toss the salad well. This will help all the vegetables to get a little more flavor from the dressing and also release all the juices from the tomatoes. Finally, I add the feta cheese on top, either the whole block or just break it into smaller pieces with your hands. That's it, ready to serve!