Greek Salad for a Crowd

For eight hungry guests, a whole block of feta sits atop chunky tomatoes and cucumbers, and Estoublon’s Koroneiki Olive Oil in the 4.5-liter bottle, fruity and vegetal, can be poured as freely as the conversation.

Serves 8 · 20 min

1. Cut 6 tomatoes, 2 cucumbers, 2 green bell peppers and a red onion into generous pieces.
2. Add a handful of Kalamata olives and place a 14 oz (400 g) block of feta on top.
3. Sprinkle with dried oregano.
4. Pour over 1/2 cup (120 ml) of Koroneiki olive oil, season lightly and serve with bread.

The star of this recipe: Koroneiki Olive Oil 4.5 L, by Estoublon.