Description
A beautifully presented Greek-style salad built in layers (stacked) for a striking side or starter dish — crisp veggies, briny olives, feta and olive oil come together in a modern twist on the classic.
Ingredients
- 2 large ripe tomatoes, thickly sliced
- 1 large cucumber, sliced into rounds
- ½ red onion, thinly sliced into rings
- 1 green (or red) bell pepper, cut into rings or strips
- ½ cup pitted Kalamata olives (whole or halved)
- 200 g block feta cheese, cut into thick pieces or triangles
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp red wine vinegar (optional)
- 1 tsp dried Greek oregano
- Salt & freshly ground black pepper, to taste
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Arrange a tomato slice on each serving plate as the base.
- Top each tomato with a cucumber slice.
- Add a ring or slice of red onion on top of the cucumber.
- Place a piece of bell pepper over the onion.
- Add a triangle or piece of feta cheese on top.
- Scatter a few Kalamata olives around or on top.
- Drizzle with extra-virgin olive oil (and vinegar if using).
- Sprinkle dried oregano, salt & pepper.
- Garnish with fresh parsley or dill and serve immediately.
Notes
- Use the freshest, ripest tomatoes you can find for the best flavour.
- For a more elegant look, cut the vegetables uniformly and use a round mold to stack neatly.
- If you prefer, omit the vinegar to stay closer to a more traditional Greek style (just olive oil + salt) as some sources recommend. :contentReference[oaicite:0]{index=0}
- This stack works wonderfully as a starter or side dish; serve with crusty bread to enjoy the olive-oil-rich juices.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad / Side Dish
- Method: Layering / Stacking
- Cuisine: Greek / Mediterranean