No lettuce — that's the first rule. Tomatoes, cucumber, onion, olives, and a slab (not crumbles) of feta under oregano and oil.
4
🍅 Tomato ›
in fat wedges, at room temperature
1
🥒 Cucumber ›
thick half-moons
Mise en place
Before you start
Prep checklist
Tomato — in fat wedges, at room temperature
Cucumber — thick half-moons
Salt the tomato wedges and rest 5 minutes — their juice is half the dressing.
Toss tomatoes, cucumber, onion, and olives with vinegar and most of the oil.
Lay the feta slab on top whole, shower with oregano, and pour the last oil over it. Bread mops the bowl — that's the second rule.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
·
Kettle chips or a simple green salad
·
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
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