A refreshing chunky Greek salad made with fresh oregano, sheep’s milk feta and kalamata olives. The red onion is soaked in ice water to temper its raw bite, and sheep’s milk feta is used for a creamier, more mild taste.
1. Toss the tomatoes in 1/4 teaspoon salt and place in a colander for 30 minutes to let the excess juices drain out.
2. Soak the onion in a bowl of ice water for 15 minutes (this will help temper the raw onion taste) and then drain.
3. Whisk together (or shake in a mason jar) the ingredients for the dressing and set aside.
4. Combine the tomato, onion, cucumber and bell pepper in a large serving bowl; place chunks of feta and kalamata olives on top.
5. Pour the dressing on right before serving and sprinkle some additional dried oregano on top - enjoy!
