Greek Salad

Instructions

1. 1

   In a large bowl, combine the diced tomatoes, cucumbers, red onion, and olives.

   Tip: Make sure to wash the vegetables thoroughly before preparing the salad.

2. 2

   In a small bowl, whisk together the red wine vinegar and extra virgin olive oil to make the vinaigrette.

   Tip: Adjust the amount of vinegar and oil to your taste.

3. 3

   Season the vinaigrette with salt and black pepper to taste.

   Tip: Be careful not to add too much salt, as it can overpower the other flavors.

4. 4

   Pour the vinaigrette over the salad and toss to combine.

   Tip: Make sure to coat all the ingredients evenly.

5. 5

   Sprinkle the crumbled feta cheese and chopped fresh parsley over the salad.

   Tip: The feta cheese adds a tangy and creamy element to the salad.

6. 6

   Sprinkle the dried Greek oregano over the salad.

   Tip: This herb adds a pungent and earthy flavor to the salad.

7. 7

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: This will help the flavors to meld together and the salad to chill.

8. 8

   Serve the Greek salad chilled, garnished with additional fresh parsley if desired.

   Tip: This salad is best served fresh, so be sure to serve it within a few hours of preparation.

9. 9

   Store any leftover salad in an airtight container in the refrigerator for up to 24 hours.

   Tip: This salad is a great make-ahead option, as it can be prepared in advance and refrigerated for later use.

10. 10

    Serve the Greek salad as a side dish or light lunch, and enjoy!

    Tip: This salad is a classic for a reason - it's delicious and satisfying!