Greek salad

Photo: Simon Lambert
Photo: Simon Lambert
When the sun is shining and the ingredients are in their prime, a simple, yet satisfying, Greek salad hits the spot every time.

Great on its own, it will go with just about anything you decide to put with it.

Serves 4-6

1kg sweet sun-ripened tomatoes
1 cucumber, washed
1 red onion, sliced thinly
½ cup (at least) good-quality olives (kalamata, pelion)
sea salt
100g-150g feta cheese
sprinkle dried oregano

¼ cup extra virgin olive oil
3 Tbsp red wine vinegar

Cut the tomatoes and cucumber into bite-sized chunks and thinly slice the red onion. Place all three ingredients in a large bowl along with the olives.

Mix the dressing ingredients and pour over the salad. Toss gently to combine.

Place the feta cheese in one big slice on top, sprinkle with the oregano and a little drizzle of oil and serve at room temperature.

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