Recipes from My Greek Mom’s Recipes: She Died. I Wrote This Cookbook.by Gus Constantellis. Photography by Sheneur Menaker. ©2026 by Rock Point. Excerpted with permission. All rights reserved.
| Yields | Prep Time |
|---|---|
| 6-8 | 15 minutes |
Ingredients
- 4 beefsteak tomatoes, sliced into half-moons
- 1 large red onion, sliced or julienned
- 3 Persian cucumbers, sliced into half-moons
- 10 to 15 pitted kalamata olives
- 2 tablespoons capers, drained (optional)
- 1 huge block feta (7 to 9 ounces, or 200 to 250 g)
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ¹⁄³ cup (80 ml) olive oil
- 1 tablespoon red wine vinegar
- 1 baguette, sliced, for serving
Directions
- In a large (preferably cute) serving bowl, combine the tomatoes, onion, cucumbers, olives, and capers (if using). Place the large block of feta aesthetically on top.
- Season everything with the oregano and salt, then top with the oil and vinegar (see Note).
- Serve the salad with the bread (for sopping up all the olive oil when the salad is finished).
Note: Feel free to use your desired amount of salt, oregano, oil, and vinegar.