The simplest of recipes that is always on the table when dining Greek. 

Serves 2

1 each English Cucumber


5 each Persian Cucumbers

1 Large Heirloom Tomato

8 each Kalamata Olives, split in half

1/4 each Red Onion, thinly sliced

2 Tbsp Fresh Oregano Leaves

2 tbsp Red Wine Vinegar

1 tbsp Extra Virgin Olive Oil

2 ounces Greek Feta (more pungent) or French Feta (more mild) 

Freshly cracked Black Pepper

To Make it Hearty:

1 cup cooked chickpeas (toss with cucumbers)


1. Chop cucumbers in one to two-bite size chunks.

2. Slice tomato into thick 1/2 inch pieces and then cut each slice into quarters.

3. Whisk together red onion, 1 tbsp chopped oregano and olive oil.

4. Toss in tomatoes, cucumbers and red onion.

5. Place salad in a serving bowl and top with remaining tablespoon of oregano leaves and two blocks of feta.